Apple Cinnamon Bread Recipe 425

APPLE CINNAMON BREAD

Apple Cinnamon Bread image

This is a moist and delicious quick bread from a church cookbook called, ... not by bread alone. I have not made it with walnuts.

Provided by GibbyLou

Categories Quick Breads

Time 1h10m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 12

Ingredients

1 1/3 cups flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup sugar, divided
1 teaspoon sugar, divided
1/2 cup vegetable oil
2 eggs, beaten
1 teaspoon vanilla
2 cups apples, peeled and coarsely chopped
1/2 cup walnuts, chopped (optional)

Steps:

Mix together first 5 ingredients. Set aside.
Mix 1 cup sugar with oil in large bowl. Stir in eggs and vanilla, then apples and nuts, if using. Stir in dry flour ingredients.
Pour into greased loaf pan.
Bake at 325 F for 50 to 60 minutes.
After bread has baked for 20 minutes, remove from oven and sprinkle with 1 teaspoon sugar. Return to oven and finish baking.
Do not undercook. Requires frequent toothpick testing at the end. Many variables seem to affect final doneness.
Let cool in pan.
Note: I made 2 mini loaves and baked them for 45 minutes.

Nutrition Facts : Calories 166, Fat 7.5, SaturatedFat 1.1, Cholesterol 23.2, Sodium 99.2, Carbohydrate 23.1, Fiber 0.8, Sugar 14.4, Protein 1.9

APPLE CORNBREAD

Apple Cornbread image

A different twist on corn bread, this is sweet and very moist. It's been a favorite with hubby and the kids around here for years. If you dice the apples very finely, they almost disappear into the batter; leave them larger for chunks of fruity flavor. This is also good with cinnamon mixed into the batter (I usually do that more for a breakfast/brunch than dinner). Originally submitted by Nancy Kirkland in a church cookbook from Maryland.

Provided by winkki

Categories Quick Breads

Time 35m

Yield 9 pieces

Number Of Ingredients 9

Ingredients

1 cup cornmeal
1 cup flour
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 egg, beaten
1/4 cup shortening, melted
1 apple, finely diced (I peel ours, but you can leave it unpeeled if you have organic apples)

Steps:

Mix dry ingredients; set aside.
In another bowl, combine milk, egg, and shortening (you may want to warm the milk slightly to keep the shortening from clumping back up, but not too much or you'll cook the egg).
Add cornmeal mixture to wet ingredients.
Add apple and stir gently; batter will be very thick.
Pour into greased 9x9" pan and bake at 425 for 20-25 minutes.
(To make sure it cooks through in the middle, since it is a heavier-than-usual cornbread batter, you may want to check about 20 min-- if the center still seems uncooked, cover with foil to prevent overbrowning and increase cook time as needed).

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