Fall Apple Bread

by Mary Papoulias-Platis

Post image for Fall Apple Bread

This Fall apple bread has been in our family for quite some time. After finding this misplaced recipe the other day, and after reading it over again, I decided it’s time to make it again. I had the apples from my tree. The only change I made was not to peel the apples, but to chop them in large chunks. This recipe was so moist and full of apple flavor everyone loved it!  But,  I need to make sure not to lose this recipe again. Then it came to me.  I’m not sure how you arrange your magazines, but I stack them by month. For example, I stack all my October magazines together, so I can pull them out during that month and I can immediately look up recipes in season. It works beautifully.

Well, I think in the next month or so, I’ll so the same with my hand-written old favorite recipes like this gem. This recipe is so special to me because it is hand-written by my mother-in-law, Helen. She loved coffee cakes and sweets. She always wanted to have something on hand to serve up in the morning to a local passer-bye. You see, she lived on a busy corner where the town would drive by daily on their way to work. And she would get neighbors and friends dropping by all the time. She once told me she had a regular visitor who came and stayed for quite sometime, and neighbors thought she was seeing him – if you know what I mean. Well, everyone just loved her cooking, and she was more than happy to share her pastries and desserts.

Helen's apple bread

I planted several apple trees in my yard, and I especially like the “Anna” tree. It gives me a large crop twice a year. Working with apples gives me such pleasure because it reminds me of the many trips I have taken with friends and family to the Julian Apple Farms. Besides, what is Fall without apples and cinnamon.

apple tree

This is my tree the “Anna” apple.

Do not peel, and cut in 1/2 inch chunks

I decided not to peel my apples since all the nutrients are in the peel. Plus, I like things chunky, so I chopped the apples in 1/2 inch chunks.

Mise en Place

Mise en Place (everything in it’s place and ready) is vital here since the recipe goes quickly and the topping must be ready  as you complete the bread.

I doubled the recipe

If I’m going to go to the trouble of bringing out the mixer, I like to double the recipe and freeze one for later. This is always my think ahead way of doing things in the kitchen.

Sprinkled with toppins

Here, the topping is sprinkled on immediately to get it in the pre-heated oven right away.

apple bread

Let cool on a wired rack for 15-20  minutes before serving. Freeze the extra one – if you double the recipe.

Fall Apple Bread
An old family recipe we have cherished year after year. It's moist and chunky perfect for fall gatherings.
Recipe type: Breakfast or Dessert
Serves: 1 loaf
  • Note: This recipe makes 1 loaf
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vinegar (I used apple cider)
  • 2 tablespoons milk
  • 1¾ cup apples roughly chopped
  • ½ cup nuts, chopped
  • 4 tablespoons flour
  • 2 tablespoon sugar
  • 2 teaspoons cinnamon
  • 1 tablespoon butter
  1. Pre-heat oven to 350 degrees.
  2. Cream butter and sugar together with mixer.
  3. Add the eggs and beat well.
  4. Sift dry ingredients in a medium bowl.
  5. Mix vinegar and milk and set aside.
  6. Add the dry ingredients to the creamed mixture alternatively with the milk mixture, beginning and ending with the dry.
  7. Stir in apples and nuts. Pour into a greased 9x5x3 loaf pan.
  8. Combine all topping ingredients and sprinkle over the batter.
  9. Bake at 350 degrees for 1 hour or until toothpick comes out clean.

You may like my other apple recipes:

Apple Strudel with Raisins

Apple-Feta Phyllo Pies

apple bread (2)


Happy Apple Picking Days!

© 2016, Mary Papoulias-Platis. All rights reserved.

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