It all started when I ended up with more apples than I knew what to do with. I made apple butter, apple sauce, apple pie filling and after spending countless hours in the kitchen I couldn’t seem to bake, cook or can myself out of apples. While pondering ways to make them disappear I thought “how about some apple bread?” I knew I could freeze the loaves and we could enjoy them all fall. I quickly set out to find a recipe searching Pinterest and Google only to be let down time and time and time again. Every recipe was too fattening with at least half a stick of butter or a whole cup of oil in each loaf. Others were too cake like, (I wanted a true sweet bread.) so I rolled up my sleeves and started baking
Dutch Apple Pie Bread
- 1 cup brown Sugar
- 1 Egg
- 1/3 cup oil
- 1/3 cup heaping unsweetened apple sauce
- 1 tsp cinnamon
- 1.5 tsp vanilla
- 1 cup buttermilk
- 2.5 cups flour
- 1/4 tsp salt
- 1 tsp baking soda
- 2 cups peeled and chopped apple approx 1/2″ pieces.
- *Any baking apple works but I prefer the granny smith.
- 1/4 cup softened unsalted butter
- 1/2 cup brown sugar
- 1/3 cup flour
- 1/4-1/3 cup rolled oats
- Dash or two of cinnamon
- Mix brown sugar, egg, oil, apple sauce, cinnamon and vanilla until blended.
- Stir in buttermilk.
- Combine flour, salt and baking soda and slowly pour into wet ingredients.
- Fold in apples to mixture gently until combined.
- Pour into greased loaf pan(s).
- Combine crumb topping ingredients, cut together and sprinkle on top. The recipe makes plenty so feel free to use as much or as little as you like.
- Bake at 350 until set in the middle and golden brown. A large loaf pan takes about 1 hour and muffins approx 12-15 minutes.