This veryyy simple “Apple Loaf” recipe is more of an apple pie mixed with an apple bread. It’s yummy, cooks sort-of quickly, and will make your home smell quite lovely.
Preheat oven to 350°, unless prepared dough specifies otherwise.
- 4 to 5 “regular” sized apples, sliced OR diced
- 1/4 cup orange OR apple juice
- 1 teaspoon cinnamon
- 1/2 teaspoon all spice AND/OR nutmeg, OR apple pie spice
- 1/3 cup white or brown sugar
- 1 Pillsbury crescent dough OR rolled pie crust OR home-made dough (recipe to follow)
- Loaf pan
- Pam or other nonstick spray/pan preparation
In a bowl large enough to fit all the diced/sliced apples, pour the juice of your choice over the apples, and sprinkle on the cinnamon, spice, and sugar. Mix together until all the apple bits look well covered.
Roll out your choice of dough:
- For crescent dough, unroll the entire sheet, and pass over with a rolling pin until the seams disappear, or until it will at least won’t fall apart on you.
- For prepared pie crust, unroll the sheet and use a rolling pin to flatten if needed.
- For home-made (or not) dough/unprepared crust, use the rolling pin to form a rectangle thin enough to wrap up the apples and have overlap, but not so thin that it will break.
If you have extra liquid from the juice, scoop out the apple bits onto your sheet of pastry, leaving it in a rectangle shape, approximately the size (length and width) of the loaf pan you want to cook it in. Then wrap up your apples doing where the short side of the loaf pan will fall first, then the longer edges.
Pam/prepare your loaf pan, and flip the apple sandwich into the pan, seam down. Spray top of bread quickly, and place in a hot oven.
Cook for at least 25 minutes, to insure that the bottom of the bread is cooked, but it may take less/more time than that.
(If you feel like it’s been in the oven for too long, but it’s not ready yet, my personal rule of thumb is if the top is brown, put some aluminum foil on top and return to the oven for another ten minutes if it doesn’t, “feel cooked.”)
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