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Nutrition Facts
Serving Size 1 loaf 1226g Recipe makes 1 loaf)
Calories 4271
Calories from Fat 1822		(42%)
Amount Per Serving		%DV
	Total Fat 202.6g	311%
	Saturated Fat 123.1g	615%
	Monounsaturated Fat 53.2g
	Polyunsaturated Fat 10.1g
	Trans Fat 0.0g
Cholesterol 928mg		309%
Sodium 4730mg		197%
Potassium 1370mg		39%
Total Carbohydrate 567.3g		189%
	Dietary Fiber 15.9g	63%
	Sugars 271.9g
Protein 56.7g		113%
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By: Queenofcamping

Buttery Apple Loaf

Recipe #137524 | 1¼ hours | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Redneck Epicurean
Sep 15, 2005

I walked in my kitchen while this was baking and I thought I would melt and run down in my shoes. It smelled SOOO good in there...the apples..the cinnamon...HEAVEN! I cannot take credit for this, however. I got it from an e-zine I get in the email. I immediately got in my car and bought the ingredients, came home, and whipped this up. Since I'm diabetic, I'll be sending it off to Pop's for the shop monkey's (the shop mechanics/my taste-testers) approval. If they like it, it's a keeper!

1 loaf (change servings and units)

Ingredients

Strudel

1 cup flour
1/2 cup packed brown sugar
2 teaspoons cinnamon
1/2 cup butter, melted
1 medium granny smith apple, peeled and diced very small

Batter

2 cups self-rising flour
2 large eggs
1/2 cup milk
3/4 cup sugar
1/2 cup butter, melted

Directions

1
Preheat oven to 350°. Spray the largest loaf pan you have. (original recipe calls for a 9 x 5, but I used a 12" and it was almost too small!).
2
Stir together the strudel topping; set aside.
3
Beat the eggs lightly with a fork to blend. Stir in butter and milk. Add flour and sugar, stir with a spatula until moist (batter will be lumpy).
4
Layer 1/2 the batter, apples and strudel: repeat layers. Bake until a toothpick comes out clean, about an hour. Cool ten minutes in the pan; remove and let cool completely. Serve with ice cream.

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Browse similar recipes by category

Course > Breads > Coffee Cakes
Main Ingredient > Fruit > Apples
Cuisine > North American > United States
Preparation > Time to Make > < 4 hours
Preparation > Simple > Beginner Cook
Preparation > Inexpensive
Occasion > Brunch

Featured Reviews for This Recipe

From: Tamaretta

On Oct 18, 2008

Easy to make, easier to eat! Great crumb that held together well and stayed moist, even the next day. Thanks for posting!

0 people found this review helpful

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From: Tisme

On Jun 3, 2007

A great recipe, it turned out beautifuly, so very easy to make. Enjoyed by the family, but I had no whipped cream to serve with it and I think a little would have been so nice with this lovely loaf. Not only is it an easy loaf to prepare but its looks so good after it has been baked and even more so when it has been cut for serving.

1 person found this review helpful

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From: Mom2Rose

On Jun 18, 2006

Delicious! I made this for my husband for Father's Day breakfast and he LOVED it! I didn't have a big enough loaf pan so I used my cheesecake/springform pan and it came out beautifully! THANK YOU!

4 people found this review helpful

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From: babaweg

On Sep 18, 2005

So very good, so very easy, and the aroma while baking was so comforting. Served it with Cool Whip. Will be making this many times over. Thank you so much.

3 people found this review helpful

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Read all 6 reviews