Spiced apple bread recipe

Spiced Apple Bread recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Spiced Apple Bread recipe, a perfect treat for any time of the day. This recipe combines the warmth of cinnamon and nutmeg with the sweetness of fresh apples, resulting in a moist and flavorful bread that will surely please your taste buds. Whether enjoyed as a breakfast option or a delicious snack, this spiced apple bread is a crowd-pleaser. The aroma of freshly baked bread and the burst of apple flavors make it an irresistible choice for autumn gatherings or cozy evenings at home.

Keywords: spiced apple bread, recipe, cinnamon, nutmeg, apples.

spiced apple bread recipe details

Spiced apple bread recipe, recipe Rating: 4.6
Number of votes:104 

Ingredients

12 ounce(s)	apple puree (see method below)
1 sachet	Allinson’s dried yeast
8 ounce(s)	strong white bread flour
4 ounce(s)	malted grain bread flour
4 ounce(s)	granary bread flour
½ ounce(s)	lard
1 tsp	sugar
1 tsp	salt
1 tsp	mixed spice or cinnamon

Instructions

For the Apple puree:
Peel, core and slice the apples and place in a microwaveable bowl. Heat on ‘high’ for 5 minutes, open, and whip with a fork into a puree. Check the puree to make sure it is moderately moist but not dry. Make sure you have about 12 ozs of puree for the bread.

To make the dough:
Mix the flours with salt, lard, sugar, yeast and spice together in a bowl and process in a food processor with the dough blade, or alternatively mix with a fork. Add the apple puree and process or knead to a dough, which should be moist but not sticky. Add a little warm water if it is too dry.

Process the mixture for about a minute in the processor or turn the dough out on to a floured surface and knead for about 8-10 minutes or until smooth and elastic.

Lightly grease a clean mixing bowl so the dough will not stick and put the dough in the bowl. Cover with a cloth or greased cling film and leave in a warm, draught-free place for about 1 hour or until doubled in size.

Knock back the dough by kneading for a couple of minutes on the surface, then mould into a cob or round-shaped loaf or put into an oiled 2lb loaf tin. If not using a tin, put the loaf on a greased baking tray, cover with a cloth or greased cling film and leave to rise for about 30 minutes or until doubled in size.

To bake:
Brush the loaf with milk and bake in a preheated oven at 400°F/200°C/ Gas 6 for 30 minutes. The loaf is cooked if it sounds hollow when tapped on its underside. Leave to cool on a wire rack.

Preparation time:
ca. 20 min
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a