Apple Hazelnut Bread Recipes

Steps:

• In a large bowl, cream the butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Stir in apple and nuts. , Pour into a greased and floured 9x5-in. loaf pan. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to wire rack to cool completely.

Steps:

• Pre heat your oven to 320 degrees fahrenheit or 160 degrees celsius.
• First, make the filling by placing all the ingredients in a large bowl and tossing gently with your fingers until the apple slices are evenly coated. Set aside for 10 to 15 minutes.
• Now make the topping by mixing the flour and brown sugar in a bowl. Add in the butter and rub in with your fingers until the mixture resembles coarse breadcrumbs.
• Next, add the hazelnuts to the topping mixture and, using your hands, toss until all the ingredients are well combined. Set aside.
• Very lightly grease the pie dish with butter. (I like to use a nice glass baking dish). Transfer the apple mixture evenly into the dish. Using your fingers, sprinkle the brown sugar topping evenly over the apples.
• Place the dish on a baking sheet and bake for approximately 45 minutes, until the top is lightly golden. When ready, take it out of the oven and let it cool for about an hour.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Prepare 2 loaf pans (8 1/2x4 1/2-inch loaf pans) with cooking spray.
• Mix flour, baking soda, salt, walnuts, and apples in a large bowl. Whisk oil, sugar, eggs, and cinnamon together in a small bowl; add to flour mixture and mix until just moistened. Evenly divide mixture between prepared loaf pans.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• For apple filling:
• Arrange apples in even layer in heavy large skillet. Sprinkle with sugar, then pour apple cider over. Cover and cook over medium heat until apples are tender, gently turning apples occasionally, 8 to 10 minutes. Uncover; cook until juices evaporate, frequently but carefully turning apples to keep wedges intact, about 10 minutes. Remove from heat. Let apples cool completely in skillet. DO AHEAD: Can be made 1 day ahead. Transfer to bowl. Cover; chill.
• For crust:
• Preheat oven to 350°F. Spread breadcrumbs on large rimmed baking sheet. Bake until dried and light golden, stirring occasionally, about 20 minutes. Cool.
• Finely grind hazelnuts and 6 tablespoons sugar in processor. Add 3 cups breadcrumbs; process 5 seconds. Transfer mixture to large bowl. Stir in 4 tablespoons sugar, lemon peel, and salt. Combine milk and butter in small saucepan. Stir over medium heat just until butter melts. Pour milk-butter mixture over breadcrumb mixture; stir until moistened (dough will be sticky). Let dough rest in bowl until liquid is absorbed, about 15 minutes. Transfer 1 cup dough to floured work surface. Gather into ball; flatten into disk. Press out to 9-inch round; wrap in plastic. Chill at least 1 hour for top crust. Transfer remaining dough to work surface. Gather into ball; flatten into disk. Press disk onto bottom and up sides of 9-inch tart pan with removable bottom, pushing crust up to extend 1/2 inch above sides. Cover; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Preheat oven to 375°F. Fill crust with apple mixture. Place top crust over filling. Fold bottom crust overhang up over top crust edges, pressing together to seal.
• Bake torte until crust is deep golden and crust begins to separate from sides of pan (top crust may crack), about 1 hour. Cool in pan on rack at least 2 hours. Carefully remove sides from tart pan. Transfer to platter. Dust with powdered sugar. Cut into wedges. Serve with whipped cream.

Steps:

• Preheat oven to 350°. Line 2 greased 8x4-in. loaf pans with parchment; grease paper., Whisk together first 6 ingredients. In another bowl, whisk together eggs, oil and vanilla; add to flour mixture, stirring just until moistened (batter will be thick). Fold in apples and walnuts. , Transfer to prepared pans. Bake until a toothpick inserted in each center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool.Freeze option: Securely wrap cooled loaves in plastic and foil, then freeze. To use, thaw at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Beat eggs, sugar, vegetable oil, and vanilla extract in a mixing bowl; add apples.
• Mix flour, salt, baking powder, and cinnamon in a separate bowl; add to apple mixture and stir just until evenly combined into a thick batter. Pour batter into the prepared loaf pan.
• Bake in the preheated oven for 45 minutes. Cover loaf pan with aluminum foil; continue baking until a toothpick inserted into the center comes out clean, about 15 minutes more. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.