Apple Bread
Print Serves: 1 loaf tin (30 x 10 cm)
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- For the apple mixture
- 5 apples (approx. 750 g)
- 1 orange
- 2 tablespoons lemon juice
- 200 g raw cane sugar
- For the main dough
- 200 g almonds
- 500 g wheat flour type 550
- 1.5 pack baking powder
- Salt
- 1 tbsp. cocoa powder
- 1/2 tsp ground cinnamon
- 1 pinch ground tonka bean
- 1 pinch ground cardamom
- 2-3 tbsp apple juice as needed
- Fat for the mould
Instructions
- For the apple mixture, wash and core the apples the evening before, cut them unpeeled into 2 cm cubes and place them in a bowl. Squeeze the orange out and add the juice to the apple cubes with the lemon juice and sugar. Cover the mixture and leave to infuse overnight.
- The next day, preheat the oven to 190 °C (top/bottom heat).
- For the main dough, place the almonds on a baking tray and roast in a hot oven. Then leave to cool and set aside.
- Mix the flour, baking powder, 1 pinch of salt, cocoa and spices with a whisk. Add to the apple mixture and work everything into a dough.
- Fold the almonds into the dough. If the dough is too firm, add a little apple juice.
- Grease the loaf tin and pour in the dough. Bake the bread in the preheated oven for about 1 hour.
- Then transfer the apple bread to a cooling rack and leave to cool before serving.
Recipe and photo: ©Christian Verlag/Julia Ruby
Notes
If you like, you can add dried fruit such as apricots, figs, sultanas or cranberries when preparing the apple mixture. Cut larger fruits into small cubes and let them marinate overnight with the apples. Hazelnuts or walnuts can be substituted for the almonds.