Apple Pie Bread
Food Group: Bread
|1/2 cup(s) Butter softened (1 stick)|
|1 cup(s) brown sugar (packed)|
|2 cup(s) Flour|
|2 1/2 teaspoon(s) Baking Powder|
|1 teaspoon(s) cinnamon|
|1 can(s) Apple Pie filling (21 oz)|
|1/2 teaspoon(s) Salt|
Preheat oven to 350 degrees. Grease and flour a 9×5″ loaf pan.
Open the can of apple pie filling and spoon entire contents into a small bowl. Cut apple wedges into small chunks (thirds or fourths) with a knife; set aside.
In large bowl, cream softened butter and brown sugar until well-blended. Add eggs one at a time and blend well.
In medium bowl, mix flour, baking powder, and cinnamon, blending well. Add these dry ingredients to the butter-sugar-egg mixture, and blend everything well. Then add in the apple pie filling (with your cut-up wedges) and stir mixture until well blended, but don’t over mix.
Bake on lower middle rack at 350 degrees for 50 to 60 minutes, or until top of loaf is set and toothpick inserted in center comes out clean (it may not come out totally clean because of the denseness of the bread). If your oven tends to run hot, start checking it at 45 minutes. Remove from oven and let cool in pan for 10-15 minutes…it will start sinking into it’s sunken form as it cools.
Remove from pan and dust with powdered sugar while it’s still slightly warm. You can eat it then, or let it completely cool before eating it…the loaf will be easier to slice when it’s completely cool.
Notes:I posted this recipe as I received it, however I recommend a few changes. Instead of greasing and flouring the pan, I just grease (Pam worked fine) but use cinnamon sugar instead of flour and I sprinkle the cinnamon sugar on the top before baking instead of powdered sugar after. It baked for 65-70 minutes since the apples sunk to the bottom and needed longer cooking time. When testing, I used a long wooden skewer to be sure the bottom wasn't undercooked.