Best Fall Apple Yeast Bread Recipes

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APPLE BREAD



Apple Bread 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

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 11

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, Fat 13g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 124mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

FALL APPLE YEAST BREAD



Fall Apple Yeast Bread image

The bread was outstanding! This is not a recipe to be filed for later--this BEGS to be baked, right away! For Halloween, or a fall party, possibly for Thanksgiving, but really...don't wait that long. You'll smack yourself after tasting it, for not baking it sooner!

Provided by spicyperspective

Categories     Yeast Breads

Time 4h55m

Yield 10-12 serving(s)

Number Of Ingredients 16

1/2 cup water, lukewarm
7 tablespoons vegetable oil
1/4 cup runny honey
1 tablespoon dry active yeast
2 large eggs
17 ounces all-purpose flour (about 4 cups, but it's best to weigh it)
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
1 teaspoon orange zest
2 large apples, peeled cored and diced in 3/4-inch chunks
1 teaspoon ground cinnamon
1/4 cup sugar
1 tablespoon dark rum (optional)
1 1/2 tablespoons apple cider
1 cup powdered sugar

Steps:

  • Mix the warm (not hot) water with the oil, honey and yeast. Allow it to foam for 10 minutes. Then add the rest of the ingredients for the dough. Mix and then knead them, using a mixer with a bread hook, or by hand, until you have a soft, smooth and elastic dough (about 8-10 minutes).
  • Put the dough in a oiled bowl and let it rise, covered, for 2 hours or until it's puffy and nearly doubled in size.
  • Lightly grease/butter a 9inch round cake pan that's at least 2inch deep (or grease a 9inch or 10inch springform pan).
  • Toss the apple chunks with the sugar, cinnamon and rum.
  • Gently deflate the dough, transfer it to a lightly greased work surface, and flatte n it into a rough rectangle, about 8 x 10 inches.
  • Spread half the apple chunks in the center of the dough (see remarks for details).
  • Fold a short edge of the dough over the apple in order to cover it, patting firmly to seal the apples and spread the dough a bit.
  • Spread the remaining apple atop the folded-over dough.
  • Cover the apples with the other side of the dough, again patting firmly (Basically, you've folded the dough like a letter, enclosing the apples inside.).
  • Take a long knife and cut the apple-filled dough into 16 pieces. Cut in half, then each half in halves, etc -- (This will be very, VERY messy; the dough is slippery, apples will fall out, sugar syrup will ooze -- it's not pretty. Don't worry, and don't stress about making all the pieces the same size).
  • Lay the dough chunks into the pan (Crowd them so that they all fit in a single tight layer - barely. Lots of apple chunks will fall out during this process; just tuck them in among the dough pieces, or simply spread them on top.).
  • Cover the challah gently with lightly greased plastic wrap or a damp towel and let it rise for about 1- 1 1/2 hours, until it's a generous 2inches high (It should just crest the rim of a 9inch round cake pan). Twenty minutes before the end of the rising time, preheat the oven to 325°F.
  • Place the bread in the lower third of the oven. Bake it for 55 minutes, or until the top is at least light golden brown all over and has no white spots.
  • Remove the challah from the oven, and after 5 minutes loosen the edges and carefully transfer it to a rack.
  • Let cool completely. Then whisk together the cider and powdered sugar and brush it over the top--allowing it to drizzle down the sides.

Nutrition Facts : Calories 395.9, Fat 11.1, SaturatedFat 1.6, Cholesterol 42.3, Sodium 365.7, Carbohydrate 67.8, Fiber 2.8, Sugar 28.4, Protein 6.9

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