This is officially the most delicious loaf of bread you'll ever eat. Apple Pie transformed into bread?! YES, PLEASE! Perfect fall recipe!
This bread is going down in history for a handful of reasons:
1. The peeling of apples required for this recipe caused my sharp knife to take a very large chunk of flesh from my thumb, resulting in blood loss, tears, my four-year-old believing I was dying, a band-aid getting stuck to my open wound and a resulting trip to the ER.
2. This stuff is like CRACK and it is my new favorite bread, dessert, apple recipe and fall recipe. I made two loaves right off the bat and they were devoured quickly, and with little breathing involved.
3. Due to the incident stated in point #1 I have been propelled to purchase an apple corer/peeler not only for myself, but for one of you as well! SAVE THE THUMBS!
If you would like to receive a sparkling new apple corer/peeler in your mailbox, leave a comment on this post telling me about your most memorable kitchen-related injury. If you don't have a good story, tell me what apple recipe you'll make first with a new peeler. My favorite commenter will receive the corer/peeler!
To be considered, PLEASE leave an email address! I'll close the comments on 9/18/14!
Onto the crack! You really have to make this. But please be careful if you are wielding a knife.
Throw the eggs, butter, milk, brown sugar and vanilla into a bowl. Mix with a stand or hand-held mixer on medium speed until the mixture is creamy.
In a large bowl, combine the flour, baking powder, salt and apple pie spice. A fine substitution for apple pie spice would be 1/2 teaspoon cinnamon + 1/2 teaspoon nutmeg.
Gradually add the flour mixture to the sugar mixture until incorporated.
(And here is where you will have to cut me some slack because I did not get photos of the rest of the process. My husband very kindly peeled the rest of my apples and finished the bread while I writhed on the kitchen floor.)
Peel and core 4 large apples (or 6 medium or 8 small). This should come out to be about 4 cups when chopped. I have no idea what kinds of apples I used (I'll save that story for my next apple-related post), but it was a variety which may or may not have included Honeycrisp, Cortland and Jonagold.
Chop the apples into bite-size chunks and fold them into the batter. Pour into a greased 9x5 loaf pan.
For the topping, add a little bit of brown sugar, flour and melted butter to a small bowl and stir until crumbly. Sprinkle over the top of the batter and bake at 350 degrees for about an hour (start checking doneness at the 45-minute mark in 5-minute increments). My loaves took 55 minutes. I think that's what Dan told me.