Tuesday, October 19, 2010

Day 289: Dutch Apple Bread

I'm trying really hard to get caught up from being sick!  For the next couple of days you'll get 2 recipes a day.  One in the morning and one in the evening (or after my kids are in bed).  I live in a big fruit producing area.  Across the street there are 10 acres of apple trees and about 60 acres of cherry trees behind our house.  Then I have my measly 10 trees.  :)  They just finished picking the apples last week, so now its our turn to glean whats left on the trees.  I love finding new ways to use apples.  They are one of the ultimate flavors of Fall.  I found this recipe in a Taste of Home magazine.

Dutch Apple Bread
10" dutch oven

1/2 cup softened butter
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/3 cup buttermilk
1 cup chopped, peeled apple
1/3 cup walnuts (I left these out)


1/3 cup of flour
2 Tbs. sugar
2 Tbs. brown sugar
1/2 tsp. ground cinnamon
3 Tbs. butter

In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; stir into the creamed mixture alternately with buttermilk. Fold in apple and nuts. Pour into a greased 10" dutch oven. For topping, combine the first four ingredients; cut in butter until crumbly. Sprinkle over batter. Bake at 350° for 40-45 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack. (If you want to make it in a bread pan, use a 9 x 5 inch pan and bake it for 55-60 minutes.)
The Finished Product

The Review

This bread was delicious!  It is so soft and moist.  The streusal topping gives it just a bit of crunchiness on top with a great cinnamon flavor.  I wish this made more.  I'm definitely going to have to double this next time.  Grade A.


  1. Did you forget the eggs? I started to make this recipe and something seemed to be missing, it was to dry, then I realized it was eggs, that would usually be in a bread/coffee cake. I check the original recipe online and it does include 2 eggs. Anyway, it was very good and thanks for posting.

  2. Eeek! I did forget the eggs! I'll fix that right away!

  3. I was wondering if some of your Breads could be prepped for camping. I was thinking of maybe for this one creaming the butter & sugar - and pkging it- and the eggs & vanilla - and pkging it- and the flour, soda, salt and then mixing it together when we are camping.

    Do you know if that works?

  4. There's no reason you couldn't do some advanced prep work for breads. I always mix my dry ingredients in a zip top bag and label them rather than bringing a bag of flour along on a camp out. A lot of times when we camp, I use an egg beaters type product instead of whole eggs. That way I don't have to worry about broken eggs. And a milk carton shaped package of egg product takes up less space in a cooler than a dozen eggs.

    As long as you follow basic food safety rules you should be fine.

  5. Hey Toni, sounds like you live near Hood River, Oregon... the Dutch Apple Bread and Raspberry Twist Bread sound great, when it cools down here in the desert I'll definitely to try it! Ray... Yuma, AZ.

  6. Hi Ray! I'm actually in central Utah. I live in one of the largest fruit producing areas in the state. It's awesome, especially right now when everything is fresh and delicious!


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