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Apple Bread

September 27, 2010

This recipe still needs some tweaking, it was a bit dense. It is a vegan recipe, so no eggs were used to bind it, maybe that’s the reason?

But, overall it was tasty and the almond crust was so good!

Any ideas on making it a bit lighter would be appreciated!

3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon pumpkin spice
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 cups sugar
1/2 cup applesauce
1/2 teaspoon vanilla
2 cups apples – peeled, cored, and coarsely chopped
1 cup broken almond slices

Directions

In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside.

In large mixing bowl, place oil, sugar, applesauce, vanilla and apples.

Stir into flour mixture.

Place in loaf pan.

Sprinkle almonds on top.

Bake at 350 degrees F for 40-45 minutes or until bread test done. Cool for 10 minutes on wire rack before removing from pan.

2 Comments leave one →
  1. October 21, 2010 9:54 pm

    I heard a story on NPR featuring a voice I knew from Alton Brown’s “Good Eats” — it was food scientist Shirley O’Corriher and one of her topics was getting quick breads to rise — apparently sometimes the baking soda and powder have too *much* oomph. Have a listen if you like, the story is at: http://www.npr.org/templates/story/story.php?storyId=130596892

    Please send me some bread from your next batch (kidding! I’m gluten-free).

  2. September 28, 2010 3:38 am

    It looks lovely. Was it crumbly? The crumbs look as though they are crust, not the bread itself.

    Eggs are definitely a leavener, but there are other things you can do. You need some acid to give your leavening a boost. A squeeze of lemon juice will do it, or a teaspoon of apple cider vinegar, or even a finely crushed Vitamin-C tablet. Depending on the consistency of the dough, adding a little more liquid might help; if so, try ginger beer or ginger ale (or real beer or real ale if you’re into it).

    Another thing that might help lighten it is to allow the dough a fifteen minute rest in the baking pan before putting it into that fully preheated oven. This lets your leaveners get a head start before putting it into the oven.

    If all else fails and your vegan diet allows the eating of yeastie beasties, adding a teaspoon of baker’s yeast can give it a boost, but you’ll need to allow more time for it to rise.

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