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Apple Bread
August 14, 2014

Okay, I took a bit of all the reviews and made this fabulous bread and as the photo shows, it came out perfect, light and fluffy and moist. Like most I cut the recipe in half and I use 1/2cup whole wheat flour and 1cup+2tbl Swans Down cake flour. Wheat flour is very low in protein resulting in those heavy breads. Cake flour has the highest protein so it compensates for the whole wheat. I also did the combo of white/brown sugars. Instead of the oil I used 6 tablespoons melted butter. Again, some protein and not as heavy as oil which makes for a better texture for the leftovers too. I rough chopped the 2cups of apples then tossed in lemon water to keep them white. That's why in spite of the wheat flour this bread isn't dark. I tossed the apples with it's own flour in a colander to keep the chunks suspended in the bread not sink to the bottom. I sprinkled the dough with a touch of white sugar before tossing in the oven and it gives a nice thin crisp glossy crust but isn't a streusel. Um, I used 3/4 cup rough chopped pecans & 1/4 tsp of vanilla. Oh, Granny Smith apples. So, this recipe was really a joint effort with everybody who wrote and as the picture shows it came out pretty, fluffy and light. I put the cup next to it to show the height of the cake. The adding of the wheat flour really added a lovely sweet wheat taste and I never would have thought of it. Thanks everybody, this tastes great.

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