RECIPE APPLE BREAD RECIPES

APPLE BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Apple Bread Recipe: How to Make It - Taste of Home image

I got this apple quick bread recipe a long time ago and with a few changes it's become one of our favorites. Everyone who's ever tasted this apple bread has asked for the recipe! —Phyllis Herlocker, Farlington, Kansas

Provided by Taste of Home

Total Time 01 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 2 loaves (12 slices each).

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, room temperature
1 cup canola oil
1/2 teaspoon vanilla extract
2 cups chopped peeled apples (about 2 medium)
1 cup coarsely chopped walnuts

Steps:

Preheat oven to 350°. Line 2 greased 8x4-in. loaf pans with parchment; grease paper., Whisk together first 6 ingredients. In another bowl, whisk together eggs, oil and vanilla; add to flour mixture, stirring just until moistened (batter will be thick). Fold in apples and walnuts. , Transfer to prepared pans. Bake until a toothpick inserted in each center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool.
Freeze option: Securely wrap cooled loaves in plastic and foil, then freeze. To use, thaw at room temperature.

Nutrition Facts : Calories 253 calories, FatContent 13g fat (1g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 124mg sodium, CarbohydrateContent 31g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

APPLE ZUCCHINI BREAD RECIPE: HOW TO MAKE IT

Apple Zucchini Bread Recipe: How to Make It image

Since apples and zucchini are so abundant in this area, it's only natural that the two be used together in one recipe. I really don't know the origin of this bread, but I do know it's been one of my favorites for many years. —Patti Dillingham, Scranton, Arkansas

Provided by Taste of Home

Total Time 01 hours 05 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 3 loaves (16 slices each).

Number Of Ingredients 13

Ingredients

4 cups all-purpose flour
1 tablespoon baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
5 large eggs, room temperature
1-1/2 cups vegetable oil
2 cups sugar
1 cup packed brown sugar
1 tablespoon vanilla extract
2 cups shredded unpeeled zucchini
1 cup shredded peeled apples
1-1/2 cups chopped pecans

Steps:

In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff). Spoon into 3 greased 8x4-in. loaf pans. Bake at 350° until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 185 calories, FatContent 10g fat (1g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 100mg sodium, CarbohydrateContent 22g carbohydrate (13g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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HERB & APPLE BREAD PUDDING RECIPE | INA GARTEN - FOOD NET…

From foodnetwork.com
Reviews 4.8
Total Time 2 hours 5 minutes
Category side-dish

Meanwhile, beat the eggs, cream, chicken stock and 1 1/2 cups of the cheese together in a very large mixing bowl. Add the bread cubes first and then the vegetable mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to soak. Stir well and pour into a 2 1/2- to 3-cup gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup of Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. (Insert a knife in the middle to check.) Serve hot or warm.

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BANANA BREAD RECIPE | JAMIE OLIVER RECIPES

This is a super-tasty treat and a great way to use up overripe bananas – eat this with a nice, hot cup of tea and you’ll be in heaven. Banana bread is a great recipe to make with kids, and they’ll enjoy tucking into it, too!
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 230 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Lightly grease the bottom and sides of a 1-litre loaf tin with a little butter – I use a folded-up piece of kitchen paper to do this.
3. In a large bowl, use a wooden spoon to beat the soft butter until creamy.
4. Crack in the eggs and beat them with the butter. It might look a little lumpy but don’t worry, it will come back together later.
5. Peel 3 of the bananas, then mash and smush them into the mix with a fork so you’ve got a mixture of smooth and chunky.
6. Stir in the honey and the apple juice, then use a spatula to fold in the flour and cinnamon, taking care not to over mix.
7. If using, chop the pecans on a chopping board using the cross-chop method (or you could bash them with a rolling pin), then fold them through the mixture.
8. Spoon all the mixture into the loaf tin, then peel and slice the remaining banana and poke into the top. Bake for 40 to 50 minutes, or until golden and cooked through. To check if it’s done, stick a cocktail stick or skewer into the middle of the loaf, remove it after 5 seconds and if it comes out clean the loaf’s cooked; if it’s slightly sticky it needs a bit longer.
9. Allow the loaf to cool slightly, then carefully turn out on to a wire rack to cool completely.
10. Transfer to a nice plate, cut into slices, then serve. It’s delicious spread with butter, honey, your favourite jam or even chocolate spread. Have fun!

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APPLE BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

I got this apple quick bread recipe a long time ago and with a few changes it's become one of our favorites. Everyone who's ever tasted this apple bread has asked for the recipe! —Phyllis Herlocker, Farlington, Kansas
From tasteofhome.com
Reviews 4
Total Time 01 hours 10 minutes
Calories 253 calories per serving

Preheat oven to 350°. Line 2 greased 8x4-in. loaf pans with parchment; grease paper., Whisk together first 6 ingredients. In another bowl, whisk together eggs, oil and vanilla; add to flour mixture, stirring just until moistened (batter will be thick). Fold in apples and walnuts. , Transfer to prepared pans. Bake until a toothpick inserted in each center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool.
Freeze option: Securely wrap cooled loaves in plastic and foil, then freeze. To use, thaw at room temperature.

See details

APPLE ZUCCHINI BREAD RECIPE: HOW TO MAKE IT

Since apples and zucchini are so abundant in this area, it's only natural that the two be used together in one recipe. I really don't know the origin of this bread, but I do know it's been one of my favorites for many years. —Patti Dillingham, Scranton, Arkansas
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 05 minutes
Calories 185 calories per serving

In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff). Spoon into 3 greased 8x4-in. loaf pans. Bake at 350° until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans for 10 minutes before removing to a wire rack to cool completely.

See details

HERB & APPLE BREAD PUDDING RECIPE | INA GARTEN - FOOD NET…

From foodnetwork.com
Reviews 4.8
Total Time 2 hours 5 minutes
Category side-dish

Meanwhile, beat the eggs, cream, chicken stock and 1 1/2 cups of the cheese together in a very large mixing bowl. Add the bread cubes first and then the vegetable mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to soak. Stir well and pour into a 2 1/2- to 3-cup gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup of Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. (Insert a knife in the middle to check.) Serve hot or warm.

See details

BANANA BREAD RECIPE | JAMIE OLIVER RECIPES

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Lightly grease the bottom and sides of a 1-litre loaf tin with a little butter – I use a folded-up piece of kitchen paper to do this.
3. In a large bowl, use a wooden spoon to beat the soft butter until creamy.
4. Crack in the eggs and beat them with the butter. It might look a little lumpy but don’t worry, it will come back together later.
5. Peel 3 of the bananas, then mash and smush them into the mix with a fork so you’ve got a mixture of smooth and chunky.
6. Stir in the honey and the apple juice, then use a spatula to fold in the flour and cinnamon, taking care not to over mix.
7. If using, chop the pecans on a chopping board using the cross-chop method (or you could bash them with a rolling pin), then fold them through the mixture.
8. Spoon all the mixture into the loaf tin, then peel and slice the remaining banana and poke into the top. Bake for 40 to 50 minutes, or until golden and cooked through. To check if it’s done, stick a cocktail stick or skewer into the middle of the loaf, remove it after 5 seconds and if it comes out clean the loaf’s cooked; if it’s slightly sticky it needs a bit longer.
9. Allow the loaf to cool slightly, then carefully turn out on to a wire rack to cool completely.
10. Transfer to a nice plate, cut into slices, then serve. It’s delicious spread with butter, honey, your favourite jam or even chocolate spread. Have fun!

See details

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