This Apple Bread recipe is easy to make and delicious to eat. At our Los Angeles Bed & Breakfast, we try to keep things simple. Use what you have, substitute something else for what you don’t. Perhaps you don’t have apple – try pears. No almond extract? – just use vanilla. Don’t be afraid to experiment.
We may be at a Los Angeles airport hotel, but this tasty breakfast bread will make your taste buds feel like they’re in heaven!
¾ Cup Flour
¼ Cup Granulated White Sugar
2 TST. Cinnamon
6 TBS butter, room temperature
4 Cups apples, peeled, cored and either chopped or sliced.
4 Large eggs, beaten
1 Cup Vegetable Oil
2 tsp Vanilla Extract
1 tsp Almond Extract
2 tsp Baking Soda
2 tsp salt
2 tsp Cinnamon
3 Cups Flour
2 Cups Granulated White Sugar
Preheat oven to 350. Lightly grease two 9×5 bread loaf pans and set aside. Peel, core and slice the apples. Cut into good-sized chunks, about 1 inch in size. In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the VANILLA EXTRACT, ALMOND EXTRACT, baking soda, salt and CINNAMON. Beat until thoroughly mixed. Next, add the flour and sugar and mix on low just to blend. Turn the mixer to high and beat until mixture is smooth. The batter will be very thick. Fold in the chopped apples, mixing by hand so the apples do not get too broken up. Divide the mixture between the two pans. Since the batter is so thick, it is easiest to spoon the batter into the pans.
To prepare the topping, combine flour, sugar and CINNAMON in a small bowl. Cut the batter into the mixture with a fork until all ingredients are moist and crumbly. If you don’t mind a little mess, it is faster to use your hands. Sprinkle equal amounts of topping on each loaf.
Bake for about 1 hour on the center rack of the oven. The loaf should feel fairly firm when touched in the middle, or cook an extra 5 minutes. Remove form the oven and place on a cooling rack. Let cool for 5 minutes before removing from the pans. It is easier to slice the bread if you wait for it to cool.
Yield: 2 loaves. Prep. Time: 10 minutes. Baking time: 1 hour.