Apple Nut Loaf Recipes

APPLE NUT BREAD

Steps:

• Sift together dry ingredients. Set aside.
• Combine eggs, sugar, oil, milk, and vanilla in a large bowl.
• Add flour mixture; mix gently.
• Fold in apples, nuts and coconut.
• Spoon into lightly greased 9X5 inch pan. Sprinkle top with cinnamon and sugar which have been mixed together.
• Bake 60 minutes at 350 degrees.
• Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.
• Mix by hand to avoid overmixing and to insure a tender moist loaf.

APPLE LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
• Mix together flour, baking powder, soda, salt and nuts.
• In a large bowl, beat margarine, sugar and 1 egg until smooth. Beat in second egg, and stir in vanilla. Stir in shredded apples. Pour flour mixture into batter; stir just until moistened. Spread into prepared pan.
• Bake for 50 to 60 minutes, or until an inserted toothpick comes out clean. Let stand 10 minutes, then remove from pan. Place on a rack to cool.

APPLE NUT BREAD

Steps:

• In a large bowl, cream the butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Stir in apple and nuts. , Pour into a greased and floured 9x5-in. loaf pan. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to wire rack to cool completely.

APPLE NUT BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine carrots, applesauce, oil, and vanilla. Add eggs and sugar and mix together. In another bowl, mix the rest of the dry ingredients. Stir dry ingredients into applesauce mixture until blended. Do not over mix. Divide mixture into 2 greased loaf pans. Bake for 55 minutes or until done.

APPLE NUT LOAF

Steps:

• Preheat oven to 350 degrees.
• Combine carrots, applesauce, oil and vanilla.
• Add eggs and sugar and mix together.
• In another bowl, mix the rest of the dry ingredients.
• Stir dry ingredients into applesauce mixture until blended. Do not over mix.
• Divide mixture into 2 loaf pans.
• Bake for 55 minutes or until toothpick inserted in center comes out clean.
• Remove from the oven and allow to cool before removing from bake ware.

APPLE WALNUT BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, stir together oil, applesauce, eggs, sugar and vanilla extract. In a separate bowl, sift together flour cinnamon, baking soda and salt. Gradually stir flour mixture into wet ingredients, mixing just until combined. Fold in apples and walnuts. Pour batter into prepared pans.
• Bake in preheated oven for 70 minutes, until a knife inserted in the center of a loaf comes out clean.

APPLE-NUT QUICK BREAD

Steps:

• In a large bowl, combine the flour, baking soda, baking powder, 1 teaspoon cinnamon and salt. In a small bowl, whisk the eggs, 1-1/2 cups sugar and oil. Stir in apples; let stand for 5 minutes. Stir into dry ingredients just until moistened. Fold in pecans., Pour into two greased and floured 8x4-in. loaf pans. Combine remaining sugar and cinnamon; sprinkle over batter. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

CRANBERRY-APPLE-NUT BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening.
• In large bowl, mix 3/4 cup sugar, the oil and egg. Stir in apple, flour, baking soda, baking powder and salt. Stir in walnuts and cranberries. Pour batter into pan. In small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over batter.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1 1/2 hours, before slicing.

COBNUT & APPLE LOAF CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a 1.2 litre loaf tin with baking parchment so that it hangs over the edges of the long sides enough to help you lift the cake out. Rough chop the cobnuts and mix them with the apple.
• Beat the butter with the sugar until it is pale and soft then beat in the eggs one by one. Stir in a little flour if the mixture looks as if it is separating. Fold in the remaining flour and baking powder followed by the apple and nut mixture.
• Bake the cake for 1 hour or until it is risen and golden and a skewer comes out clean (be careful not to mistake a bit of soft apple for uncooked cake).
• While the cake is hot and still in the tin melt the dulche de leche or caramel in a pan and let it bubble for a minute or two, it will darken a little. Stir in the nuts and then spoon the mixture over the top of the cake. Once the topping and cake have cooled for 5 minutes lift the cake out of the tin and finish cooling it on a rack.

EASY APPLE TEA LOAF CAKE

Steps:

• Preheat the oven to 150. Cream the butter with the sugar with an electric whisk for at least 2 mins
• Whisk in the 2 eggs
• Sieve the flour and cinnamon and ginger into the mixture and fold in. Add the chopped apple by folding in too
• Place in a greased or silicon loaf tin and bake for 40 mins. Put a skewer in the middle of cake to see if it comes out clean. If not cooked give it 5 mins longer
• After cooled for 10 mins place cake on a wire rack. When completely cooled drizzle melted chocolate on top if desired

APPLESAUCE CAKE LOAF

Steps:

• Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches.
• Beat brown sugar and butter in large bowl with electric mixer on high speed 2 minutes. Beat in egg, vanilla and applesauce. Stir in flour, salt, baking soda, cinnamon and cloves. Stir in raisins and nuts. Pour batter into pan.
• Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1 hour, before slicing.