The best delicious Double Apple Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Double Apple Bread recipe today!
Hello my friends, this Double Apple Bread recipe will not disappoint, I promise! Made with simple ingredients, our Double Apple Bread is amazingly delicious, and addictive, everyone will be asking for more Double Apple Bread.
What Makes This Double Apple Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Double Apple Bread.
Ready to make this Double Apple Bread Recipe? Let’s do it!
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1 c Walnuts
1/2 c Butter
1 c Plus 2 T light brown sugar
2 Eggs
1 ts Vanilla extract
1 1/2 c Applesauce, unsweetened
1 2/3 c Flour
1/2 c Whole wheat flour
– preferably stoneground
1 ts Baking soda
1/4 ts Salt
1 1/2 ts Cinnamon
1/2 ts Nutmeg
1 lg Tart apple*, pared, cored,
– quartered and chopped
1/2 c Raisins, plumped if dry**
* Granny Smith or Greening ** to plump raisins: place them in a small
saucepan with water to cover. Bring to a simmer over moderate heat. Drain
thoroughly.
Preparation: Preheat oven to 350F. In the preheating oven, toast the
walnuts in a single layer in a roasting pan or jelly roll pan. Coarsely
chop and set aside to cool. Butter a 9x5x3-inch loaf pan and set aside.
In a large bowl using an electric mixer at high speed, cream butter until
light. Gradually add the sugar and continue beating until mixture is very
light and fluffy. Change the mixer speed to medium. Add the eggs, one at a
time, beating with each addition, then beat in the vanilla and the
applesauce. (The mixture will look hopelessly curdled. Do not worry!)
Change the mixer speed ot low. Sift in the flours, baking soda, salt,
cinnamon, and nutmeg and beat just until combined. Stir in chopped apple,
raisins and walnuts.
Spread the batter in the prepared pan with a spatula, smoothing the top.
Bake until a skewer inserted in the center comes out clean, about 90
minutes, loosly covering the top of the loaf with aluminum foil after 50
minutes or so if the loaf seems to darkening too quickly. Let the loaf stan
in the pan on a wire rack for 15 minutes before unmolding. Cool completely
before wrapping or serving.
Yields
1 9×5 loaf
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