Best Apple Bread

by Suzanne on December 1, 2010

in Breads

Best apple bread | by:you-made-that.com I have a few favorite quick breads and this apple bread is one of them.  This bread has great flavor, texture and is very moist. I adapted the recipe from an old Pampered Chef recipe. I’ve changed the original recipe up by adding more streusel and lemon juice, I’m not sure what the lemon juice does in this recipe, it’s just good. The unique thing about this bread is that the streusel topping is in the middle of the bread, it’s like a little surprise when you cut into it. I usually make this bread at Christmas time and give it away as gifts.

Best Apple Bread

Ingredients:
1 cup butter melted
2 cups sugar
4 eggs
1 T. vanilla
4 cups flour
2 tsp. baking soda
1/2 tsp. salt
4 med. granny smith apples
3 T. lemon juice

Streusel:
6 T. flour
3 T. butter
6 T. sugar
2 tsp. cinnamon
Directions:
Step 1: Peel, and core apples
Step 2: chop apples
Step 3: In a large bowl cream together melted butter,sugar,eggs vanilla and lemon juice.  Add dry ingredients to the wet ingredients and blend together.
Step 4: Add apples to the batter and stir
Step 5: Make streusel by combining all ingredients and stirring well, streusel will clump together.
Step 6: Spray 2 bread pans with cooking spray and scoop out some of the bread batter to the pans. Divide streusel topping in half and crumble with fingers over each bread pan. Scoop the rest of the bread mixture into each pan trying to keep the portions equal.
Step 7: Bake at 325 degrees for 70 minutes or until tooth pick inserted into the middle comes out clean.
Makes 2 loaves

Best apple bread |you-made-that.com
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{ 19 comments… read them below or add one }

1 The Blue-Eyed Bakers December 1, 2010 at 5:17 am

Wow this looks delicious! And we love the streusel inside the bread…what a fabulous idea!

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2 Ildy December 1, 2010 at 8:04 am

Ha-ha, what the hell is that machine in the first picture?::))) Sheer madness!:)

Your bread is soo gorgeous and the streusel is really special inside it. Great recipe!

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3 Suzanne December 1, 2010 at 8:20 am

You are too funny Ildy, that is a apple, peeler, corer and it works miracles with apples! The pampered chef sales them around the world so check it out if your interested.

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4 Cori December 2, 2010 at 3:11 am

Are you still a pampered chef consultant?

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5 Suzanne December 2, 2010 at 3:16 am

no Cori it's been several years since I quit selling, but I still like the products

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6 Judy December 1, 2010 at 12:55 pm

I take your word for it — this looks like a wonderful apple bread. Can't wait to try it.

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7 Dori December 4, 2010 at 11:43 am

Looks delish-I'd love to try making this bread!!! What size loaf pans did you use to bake these in?

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8 Suzanne December 6, 2010 at 3:34 am

Dori, I used 9X5 in loaf pans. Hope it turns out wonderful for you.

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9 Dori December 20, 2010 at 5:53 am

Thank you, Suzanne! I can't wait to make some of these for my family this Christmas. YUM

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10 Suzanne December 20, 2010 at 8:03 pm

your welcome Dori, Merry Christmas!

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11 Tammy Gilbert December 12, 2010 at 7:15 am

I made this Suzanne, and everyone loved it. It was delicious, in fact I am making another batch today. Thanks for sharing.

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12 Suzanne December 13, 2010 at 3:46 am

YEAH! glad you liked it and everyone else too! Love you girl :)

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13 Megan October 12, 2011 at 2:48 pm

Hi Suzanne!

I LOVE this Apple bread every time I make it and I was wondering if I could switch the apples for pears. I have several ripe pears that I need to use up. What do you think?

Megan

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14 Suzanne October 13, 2011 at 7:50 am

Thanks Megan so glad you love it too. You could try using the pears but just remember the water or juice content of pears is higher than granny smith apples so the texture may be different and take longer to cook. Let me know if you do try it.

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15 Jeanette dornbusch October 12, 2012 at 7:06 am

your streusel topping looked so dark did you use brown sugar?

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16 Suzanne October 12, 2012 at 1:19 pm

The cinnamon makes it dark in color.

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17 Johanna October 24, 2012 at 10:41 am

I made only a couple changes but it turned out SO well. I cute the recipe in half – still baked it at 325 but for only 55min. ALSO instead of putting the streusel in the middle I put it on top… when it came out of the over it looked amazing!!

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18 Suzanne October 24, 2012 at 11:37 am

Great Johanna, I’m sure the changes were just as good as the original recipe. I like the streusel in the middle because it’s a surprise you aren’t expecting and it doesn’t fall off the top when you cut into the bread. But I have no doubt on top would be really good.

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19 Lisa {AuthenticSuburbanGourmet} October 21, 2013 at 8:31 pm

Looks VERY tasty and perfect for the fall season!! Yum – o!

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