Apple Brandy Bread
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 50-60 min @ 350 |
| Source | 100 Morning Treats by Sarah Kieffer (pg 63) |
| Yield / serves | 1 loaf |
| Rating | Delicious |
Ingredients
- 1 1/2 c chopped Gala apples (1-inch pieces; about 1 large apple)
- 1/2 c apple cider
- 2 T applejack or another brandy
- 1 3/4 c all-purpose flour
- 1 T baking powder
- 3/4 t salt
- 1/4 t baking soda
- 1/2 c whole milk
- 6 T unsalted butter, melted
- 3/4 c sugar
- 2 large eggs, at room temperature
- 1 t vanilla extract
- 1 c Pecan Streusel
Preparation
Position an oven rack in the middle of the oven and preheat the oven to 350. Grease a 9x5-inch loaf pan and line with a parchment sling.[1]
Run your knife through the apple chunks a few times, creating pieces of various sizes, taking care not to leave any full-size pieces.
In a small saucepan, bring the apple cider to a boil over medium heat, then simmer until the cider is reduced by half, to about 1/4 cup. Remove from the heat and add the chopped apples and brandy, stirring to combine.
In a large bowl, whisk together the flour, baking powder, salt, and baking soda. In a medium bowl or liquid measuring cup, whisk together the milk, melted butter, granulated sugar, eggs, and vanilla.
Pour the liquid ingredients over the dry ingredients and mix together until just combined. Add the reduced cider and apples to the batter and mix again until combined. Pour the batter into the prepared pan and sprinkle evenly with the streusel.
Bake the bread until the streusel is golden brown and a wooden skewer or toothpick inserted into the center comes out clean, rotating the pan halfway through baking, 50-60 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Use the parchment sling to lift the loaf out of the pan, and peel off the paper. let the bread finish cooling on the wire rack before slicing. The bread can be wrapped in plastic wrap and stored at room temperature for up to 2 days, or refrigerated for up to 4 days.
Notes
- ↑ A parchment sling makes it much easier to get a bread or pastry out of a pan. Cut two pieces of parchment paper the same width as the bottom of your pan, and long enough to come up and over the sides. Spray the pan with cooking spray, and then place the pieces of parchment in the pan, perpendicular to each other so each side has a bit of parchment overhang, making sure to push the sheets into the corners.
