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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (149g) Recipe makes 12 servings |
||
| Calories 557 | ||
| Calories from Fat 244 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.2g | 41% | |
| Saturated Fat 4.3g | 21% | |
| Monounsaturated Fat 9.6g | ||
| Polyunsaturated Fat 11.6g | ||
| Trans Fat 0.1g | ||
| Cholesterol 72mg | 24% | |
| Sodium 507mg | 21% | |
| Potassium 167mg | 4% | |
| Total Carbohydrate 71.6g | 23% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 36.3g | ||
| Protein 8.6g | 17% | |
Apple Bread
By: truebrit
Mar 6, 2000
This moist and tasty bread is perfect with a hot cuppa! The recipe will make two loaves, so you can freeze the extra one, or give it away as a gift!
SERVES 12
Ingredients
- 4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 cups sugar
- 4 eggs, beaten
- 1 cup vegetable oil
- 1/4 cup sour cream
- 2 teaspoons vanilla
- 2-3 cups apples, chopped
- 1 cup nuts, chopped ((optional))
Directions
1
Preheat oven to 350 deg F.2
Sift together flour, baking soda, cinnamon and salt and set aside.3
Combine sugar, eggs, oil, sour cream and vanilla, beating well.4
Blend into flour mixture.5
Fold in apples and nuts (if used) and pour into 2 greased and floured 8-1/2" x 4-1/2" x 2-1/2" loaf pans.6
Bake 1 hour or until loaves test done.7
Makes 2 loaves.
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Featured Reviews for This Recipe
From: Chef John Frost
On Mar 23, 2006
This is the second time I have made this recipe. The bread has a very good taste, but it crumbles when I take it out of the pan. Then when I slice the loaf, it does the same thing. I followed the directions exactly, but experienced the problem both times.
From: Mrs. Moon
On Oct 10, 2005
This was delicious! I also left my apples chunky and left out the nuts. I will be making this again and again! Thanks!
From: Annie H
On Apr 5, 2005
Ok, no stars, just comments, and you will soon see why (lol): 1. Halved the recipe. 2. Realized that I don't have a loaf pan... used 9x9" glass dish. 3. Replaced nuts with equal volume of cinnamon chips (nut allergies here) 4. Assumed that since the shape of the loaf was changed that it would need less cooking time, so check it at 30 mins. 5. Cunchy outsides, gooey insides. Baked longer - ended up using full hour of cooking time. 6. Find out that, with glass pans, reduce oven temp by 25°. 7. Slap forehead. 8. Covered bread with foil while hot to help steam the crunchy outsides - successfully. 9. Very tastey bread, despite my tinkerings. :D Next time, will borrow a pan OR reduce oven temp by 25°.
From: Evelyn
On Nov 20, 2001
Yum! Makes up like zucchinni bread only it has apples instead. I left my chopped apples pretty chunky, and ommitted the nuts. I was not dissappointed at all. Very moist and yummy. Will make again!
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