When we lived near Stribling Orchard, a family run apple orchard in Markham, Virginia, we took our kids to pick apples one year. It was an overcast fall day and the orchard was absolutely gorgeous. Nestled in between rolling hills, covered with fall colors, and topped off with an old tractor it was like a scene found on a postcard.
We brought home five bags of apples that day to enjoy and to share. The experience was memorable because it was the first time our family had picked apples and we got to try new varieties of apples that we had never even heard of like Ginger Gold, York, and Jonathan (they have 20 different types on their 30 acres of land along with other types of fruit). Some of the apples I kept to use for fresh snacks. While others were turned into a chunky apple topping for pancakes and this delicious apple bread recipe that I’m sharing today.
We didn’t waste a single apple that year. I often buy produce with the intention of cutting it up while it’s still crisp, but time isn’t often on my side, and the fruits and vegetables I buy start to soften before we have a chance to eat them while they’re still crisp.
Rather than throwing out perfectly good food I will cut everything up and use the vegetables in a big pot of soup and also turn the softened fruit into bread. If you’re looking for a way to use up your apples this is the perfect recipe for you. This bread is great with or without the caramel sauce glaze and cool whip topping. Brew a pot of coffee and enjoy a slice today!
Preheat oven to 375 degrees Fahrenheit. Spray an 8×8 baking dish.
Peel and dice 2 medium size apples (granny smith, gala, honey crisp). The diced apples should be 1/4 inch dice.
In a mixing bowl add all of your dry ingredients and stir thoroughly to incorporate all of the leavening agents and spices into the flour.
Next add all of your wet ingredients (egg, butter, and milk) and stir. Then add the diced apples and stir until just incorporated. Do not over mix.
Pour the apple bread batter into the greased baking dish.
Bake for 20 minutes at 375. Open the oven and turn the baking dish and then close the door and lower the temperature to 350 degrees Fahrenheit. Bake for 20 more minutes or until the center is cooked and top is browned. This is a moist bread so don’t over bake it.
If you prefer to use a 9×5 bread pan then you will probably need to bake the bread for a total of 50 minutes to an hour. If your bread starts to brown too quickly tent a piece of aluminum foil over the top. All ovens bake differently so keep an eye on the bread. It is done when a toothpick or metal skewer comes out of the center with no gooey batter attached and the top is golden.
Store in the refrigerator or eat within three days of baking if left on the counter. Top the bread with caramel sauce. Cut slices and top with whipped topping and a sprinkle of cinnamon and ginger powder if desired.
Caramel Sauce Recipe is found in the dessert section or by clicking on the link found in the text above.
