Apple is our ingredient of the season. Expect quite a bit of baking, a sampling of hard cider, and a house full of aroma (if you’re lucky!) from this series.
The same mystery apple tree that provided the inspiration for our German Apple Cake keeps on giving, so we keep on taking! Alex makes it a daily stop, and I’ve run over a few times when we needed an apple for this or that; today’s bread being the perfect example. We went on a one-night camping trip last weekend, and whenever we’re camping and I know there’s going to be a chill in the air I like to pack along a baked good – just something to snack on when we need an energy boost or want a little treat with our camp breakfast. Since this recipe comes together relatively quickly, it’s an easy last minute treat whether you’re staying home or packing the car (and forgetting the hotdogs!) as you head out for the weekend.
In addition to the apple, this bread gets its flavor from a touch of cinnamon, fresh nutmeg, and vanilla. And I loved the hearty addition of cream cheese, reminding me of another fall favorite ~ the pumpkin roll!
- 2 apples, peeled and grated
- 1/2 cup vegetable oil
- 1 cup sugar, separated
- 3 eggs (2 for the bread, 1 for the cream cheese filling)
- 1 tsp vanilla
- 1/2 cup whole wheat flour
- 1/2 cup + 1/3 cup white flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup chopped walnuts
- 6 oz. cream cheese
- Preheat the oven to 350F and lightly oil a loaf pan.
- Place the apples, oil, 3/4 cup sugar, 2 eggs and vanilla in a large bowl. Mix well. Gently fold in the flour, baking soda, salt, spices, and walnuts until wet. Pour the batter into your prepared pan.
- With an electric mixer beat together the cream cheese, 1/4 cup sugar and 1 egg. Pour over the top of the bread batter and swirl with a fork or knife.
- Bake for 30 minutes with a loosely covered foil tent. Remove the foil and continue to bake for an addition 15-20 minutes, until a toothpick inserted into the bread comes out clean.
- Allow the bread to cool before slicing.
As I mentioned, this is a nice hearty bread. It was the perfect treat on our camping trip, especially with a cup of hot tea at the breakfast table. My cream cheese didn’t marble into the bread so much as it sunk into the middle and the bread seemed to bake up around it, but we didn’t mind – it made it more like a filling.
I adapted today’s recipe from Today’s Creative Blog, adding the walnuts, reducing the sugar, and taking her suggestion for a combination of whole wheat and white flour. I found the core recipe to be easily adaptable, so feel free to experiment and make it your own!