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Serve warm or at room temperature with tea, coffee, or milk.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
For longer storage, slice and freeze wrapped portions for up to 2 months.
Variations:
Swap Granny Smith apples for Honeycrisp or Fuji for a sweeter loaf.
Add raisins or dried cranberries for extra chew and sweetness.
Replace walnuts with chopped almonds or leave them out entirely.
Stir a spoonful of maple syrup into the glaze for a seasonal twist.
FAQ:
Q: Can I make this recipe without eggs?
A: Yes, you can substitute each egg with 1/4 cup of unsweetened applesauce or use a commercial egg replacer.
Q: Do I have to peel the apples?
A: Peeling gives a softer texture, but if you like a bit more bite and fiber, you can leave the skins on.
Q: Can I use whole wheat flour?
A: Yes, you can substitute up to half of the all-purpose flour with whole wheat flour, though the texture will be denser.
Q: Why is my bread sinking in the middle?
A: This can happen if the batter is overmixed or the oven temperature is too low. Make sure your oven is fully preheated and avoid over-stirring the batter.
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