The Pioneer Woman Tasty Kitchen
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Penzey’s Apple Bread circa 1998

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Level: Easy

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Description

I found a version of this apple bread recipe in a Penzy’s spice catalog around 1998. I made it frequently when we were living in Paris to give to friends when we were invited over for dinner. I have made a few changes to it over the years, but it is a wonderful bread, especially in the fall with apples right off the tree!

Ingredients

  • FOR THE BREAD:
  • 4 cups Apples, Peeled, Cored, Chopped, 4-5 Large
  • 4 whole Eggs, Beaten
  • 1 cup Vegetable Oil Or Applesauce
  • 2 teaspoons Vanilla
  • 2 teaspoons Baking Soda
  • 2 teaspoons Salt
  • 2 teaspoons Cinnamon
  • 1-½ cup Wheat Flour
  • 1-½ cup White Flour
  • 2 cups Sugar
  • 1 cup Chocolate Chips (optional)
  • _____
  • FOR THE TOPPING:
  • ¼ cups Sugar
  • ¾ cups Flour
  • 2 teaspoons Cinnamon
  • 6 Tablespoons Butter, Room Temperature

Preparation

Preheat oven to 350ºF. Lightly grease two 9” x 5” 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, baking soda, salt and cinnamon. Beat until thoroughly mixed. Next, add the flours 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 and chocolate chips (if using), 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 butter into the mixture with a fork until all the ingredients are moist and crumbly. Sprinkle equal amounts of topping on each loaf.

Bake for about 1 hour on the center rack in the oven. The loaf should feel fairly firm when touched in the middle, or cook an extra 5 minutes. Remove from the oven and place on a cooling rack. Let cool for at least 5 minutes before removing from the pans. It is easier to slice the bread if you can wait until it is cool.

This bread freezes well.

One Comment

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Profile photo of Margaret Bolduc

Margaret Bolduc on 11.17.2013

Hi!!! I just made your bread!! My husband was diagnosed with Celiac disease about a year ago – our girls are grown and out of the house, so he is the only one I have to take care of now :) So I made 1 loaf of your bread regular for my mom who lives with us, and one gluten free! You could not tell the difference!!! It is delicious!!!! I added raisins to it :) They both loved it!!!!! This recipe is certainly a keeper!!! Thanks :)

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