Apple-Hazelnut Bread
- Total Time
- About 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 13ounces apple (2 to 3 medium), peeled, cored and chopped into sticks ¼ by ¼ by 1½ inch
- ½cup dark brown sugar
- Cooking-oil spray
- 1cup whole hazelnuts
- ½teaspoon ground clove
- ½teaspoon cocoa powder
- 1½teaspoons dark rum
- 2cups spelt flour
- 1tablespoon baking powder
Nutritional analysis per serving (12 servings)
219 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 6 grams protein; 95 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, mix the apples and sugar. Cover and refrigerate overnight. (Do not skip this process, as the apples will expel water, needed to moisten the bread.)
- Step 2
Preheat the oven to 360 degrees. Grease a 7-inch round springform pan or an 8½-by-4½-inch loaf pan with cooking spray. Stir the nuts, clove, cocoa and rum into the apple mixture. In a separate bowl, whisk together the flour and baking powder. Add the flour to the apple mixture and stir until combined. Transfer the dough to the pan, pat down and bake for 70 minutes. Cool in the pan. If you like, serve with butter and fleur de sel.
Private Notes
Comments
I wondered about this recipe because it lacked the usual tea bread ingredients – no oil, no eggs, no liquid. Did the Maura Egan leave something out? I was curious and had three moist Macintosh cooking apples so decided to try it. The dough seemed quite dry so I increased the rum to 1 tablespoon. The finished product was tasty but very dry. I’ll use it to make a delicious bread pudding and, if I make it again, I’ll tweak the recipe to follow that of a more traditional apple bread.
Good but a little too sweet. Can be used as a base for other desserts.
This was a great bread/cake!! I used 2 cups of almonds blended for the flour..more like a almond meal than flour. I also used 1 tbs of rum and added extra spice. I also used a 6" springform I did add more than the amount of apples, used moscavado sugar instead of brown and blended them together with the rum before adding to the dry ingredients I think roughly chopping hazelnuts would be good also..I'm going to make more to take on outings & give away!!
I wondered about this recipe because it lacked the usual tea bread ingredients – no oil, no eggs, no liquid. Did the Maura Egan leave something out? I was curious and had three moist Macintosh cooking apples so decided to try it. The dough seemed quite dry so I increased the rum to 1 tablespoon. The finished product was tasty but very dry. I’ll use it to make a delicious bread pudding and, if I make it again, I’ll tweak the recipe to follow that of a more traditional apple bread.
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