Well I guess you noticed that I didn’t post last week huh? Well I want to apologize for that, I am sorry, but I figured that with my work and school schedule it would be easier for me to work on the posts on Sunday, my day off of both work and school, and post on a Monday. I mean’t to get this post up this morning but my moms puter is still down so I let her use my computer last night thus no post this morning. Sorry about that too. But I must say that I did very well on my test last week in Sectional Anatomy, I got a 91 out of 100 which is a high B, so YEAHHHH ME!! Okay that is it for all the personal stuff for now so onto the really good stuff… the recipe!
I must say that this recipe for Granny Smith Apple Bread is dear to my heart, in fact it is this recipe that I baked for a challenge that got me interested in wanting to post and set up a website of my own. So I have to say a GIGANTIC THANK YOU to Jamie from My Baking Addiction for posting the original recipe for Apple Pie Spice Bread that I saw last fall and was so intrigued with that it stuck with me until February of this year when I finally made it and fell in love with it. So without further adieu I present to you Granny Smith Apple Bread… A staple in my fall baking from now on!
A mildly tart, sweetly spiced apple bread just right for fall!
For the Apple Pie Bread
- 2 C. (4 Medium) Granny Smith apples, peeled, shredded and dejuiced
- 2 C. Flour
- 2 tsp. Apple pie spice
- 1/2 tsp. Salt
- 1/2 C. Butter, room temperature
- 1/2 C. Granulated sugar
- 1/2 C. Brown sugar, lightly packed
- 1/4 C. Buttermilk
- 2 tsp. Baking powder
- 2 eggs
- 1 1/2 tsp. Vanilla extract
- 3/4 C. Pecan pieces
For the Streusel Topping
- 1/4 C. Brown sugar, lightly packed
- 3 Tbsp. Flour
- 1/4 tsp. Apple pie spice
- 2 Tbsp. Butter
- 1/3 C. Pecan pieces
- Preheat oven to 350°F, 325°F if using a convection oven.
- Line the bottom of a 9 x 5 inch loaf pan with parchment paper.
- Peel and grate your apples.
- Wrap the grated apples into a lint free kitchen towel and squeeze all the excess juice out of the apples, trust me you will get a good amount of juice out of the apples. DO NOT FORGET THIS STEP!
- In a medium mixing bowl combine your flour, apple pie spice and salt and set aside.
- In a stand mixer, with the paddle attachment, add butter, granulated sugar and brown sugar. Cream the mixture together, on medium-high speed for 5 minutes, until the mixture is light and fluffy.
- Reduce the mixer speed to low and add in the buttermilk and the baking powder. Mix until well combined.
- Add the eggs, one at a time beating well after each addition, then add in the vanilla extract.
- Slowly add in the flour mixture and continue mixing until just combined.
- Then remove the mixing bowl from the stand mixer and stir in the grated apple and the pecan chips, the batter will be thick.
- Spoon the apple bread batter into your prepared pan and spread it out evenly.
- Then in a small mixing bowl combine the brown sugar, flour and apple pie spice for the streusel topping.
- Using a pastry blender, cut in the butter until the mixture resembles small pea sized crumbs.
- Stir in the pecan pieces and then spread the streusel topping over the batter, pressing it gently into the batter.
- Bake the bread for 60-65 minutes or until the top is golden brown and toothpick inserted in center of the loaf comes out clean.
- Let the bread cool for 10 minutes then remove the loaf from pan, peel off the parchment paper, and let it cool on a rack until it comes to room temperature.
- Your bread will keep nicely for 3-5 days wrapped in plastic wrap and stored in a air tight container.
(c) 2013 True Blue Baking. All Rights Reserved.
Well that’s it for this week. I hope everyone has a great rest of their week and please drop back by after you try this delish Granny Smith Apple Bread and let me know how you liked it, I love reading your comments!
Until next time everyone… Enjoy!
This recipe featured at Cookin’ For The Seven Dwarfs “Sweet & Savoury Sunday”.
This recipe featured at 504 Main “Tickled Pink Times Two”.
This recipe featured at Live Laugh Rowe “Live Laugh Linky Thurdays”.
This recipe featured at Glamorous, Affordable Life “All Things Thursday”.