Search thousands of recipes reviewed by home cooks like you.

Apple Breakfast Bread

Apple Breakfast Bread

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Jennifer

Jennifer

Warm sweet apple bread is perfect for breakfast or for a snack. I have enjoyed this recipe many times.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
  2. In a bowl, mix the butter and sugar until smooth and creamy. Beat in the eggs.
  3. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and cloves. Mix into the butter mixture until moistened. Fold in the apples. Transfer to the prepared loaf pan.
  4. Bake 1 hour in the preheated oven, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

naples34102
337

naples34102

2/3/2008

I like the idea of butter in a quick bread, but experience has shown me that you compromise some moistness. Breads made with oil are simply a lot more moist. I used half white and half brown sugar and, because I wasn't keen on the cloves, substituted pumpkin pie spice. I added about 2/3 c. dried cherries (really nice!) and glazed the warm bread with 1 c. powdered sugar and 2 T. half and half. All in all a good bread, and pretty too, but I think next time I might try adding about 2 T. of oil to the batter for additional moistness without sacrificing that great buttery flavor.

loyyd
260

loyyd

1/23/2007

I made this recipe twice. The first time I followed it exactly with white sugar and baked it for the full hour. My bread was great, but a little burnt on the bottom. The second time I substituted half of the white sugar with brown sugar and reduced the bake time to 45 minutes. It was just perfect!!

JOSEE SIMARD
148

JOSEE SIMARD

10/10/2004

Loved this recipe. I did use brown sugar instead of white and shredded my apples instead of chopping. It turned out simply lovely. Thanks for the recipe!

Similar recipes