When I first made this bread I thought the batter needed some milk or yoghurt but I didn’t add it anyway. I am glad I didn’t, because the bread tastes really nice. I promise you. And it’s easy to prepare I got it from here. Have a wonderful week!
Amish Apple Bread
Preparation time: 20 minutes; Baking time: 1-1¼ hours; Makes: 8½ x 4½ (21.5 x 11.5cm) loaf
- 225g (8oz, 1 cup minus 2 tablespoons) all-purpose
- ½ teaspoon baking soda
- ½-1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup Canola or other vegetable oil
- 2 eggs
- 180g (1 cup minus 1 tablespoon) sugar
- 1 teaspoon vanilla extract
- 2 medium apples, cored peeled and diced into small cubes
- ½ cup chopped nuts (walnut or pecans)
- Grease an 8½ x 4½ (21.5 x 11.5cm) loaf pan and line the base with parchment. Preheat the oven to 300ºF (150ºC) ten minutes before baking. Sift or whisk the flour, baking soda, cinnamon, nutmeg and salt. Set aside.
- Whisk together the oil, eggs, sugar and vanilla extract.
- Stir the sifted flour into the wet ingredients in two batches.
- Fold in the apples and nuts. Bake until a skewer inserted in the centre comes out clean, about 1 hour.
- Cool 10 minutes in the pan, then transfer onto a cooling rack.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240mlAmerican cup.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the bread at 300ºF (150ºC) for 1 hour.
Step By Step Photos
Whisk together the oil, eggs, sugar and vanilla extract. Stir the sifted flour into the wet ingredients in two batches.
Fold in the apples.
Transfer onto prepared pan and bake about 1 hour or until a skewer inserted in the centre comes out clean