Apple Tea Bread Recipes

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:

• 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.

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:

• Heat oven to 350 degrees. Butter and flour three 5 1/2-by-2 1/2-by-2-inch loaf pans. Set them aside.
• Heat milk to scalding. Remove from heat and add raisins. Stir in 4 tablespoons of the butter and let cool.
• In a small saute pan over medium heat, cook apples in remaining 1 teaspoon butter with 1 tablespoon of the sugar until apples are glazed and somewhat soft, about 3 minutes. Add rosemary.
• Combine flour, remaining 1/2 cup sugar, baking powder, and salt. Whisk the egg into cooled milk-raisin mixture.
• Add the diced apples to dry ingredients but don't combine. Pour wet mixture over the dry and mix with a few quick strokes, until dry ingredients are just moistened. Do not overmix.
• Fill prepared pans to about 3/4 full. Bake for 20 minutes, or until a toothpick inserted into middle comes out clean. Let cool.

Steps:

• In large bowl, combine flour, sugar, baking soda, cinnamon, cloves and butter.
• Saute the apples and raisins in a non-stick pan until the applies are just soft, about 10 minutes. Remove from heat; stir in oil, vanilla and eggs.
• Stir butter mixture into dry ingredients.
• Spoon batter into 3 greased and floured 1-pound coffee cans.
• Bake at 325°F for 1-1/4 hours or until a cake tester or skewer inserted in center comes out clean.
• cool in cans on wire rack 10 minutes.
• Remove from cans; cool breads completely.
• Wrap and store overnight before slicing.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter a 900g/2lb loaf tin and line with a strip of baking paper, or use a loaf tin liner (see tip, below). Beat together the butter and sugar until pale and creamy, then beat in the eggs one by one. Grate half the apple and mix it into the batter with the vanilla, dried fruit and ground almonds. Mix the baking powder, flour and spices together with a pinch of salt, then fold into the mix until even. Spoon into the tin and level the top.
• Thinly slice the remaining apple half, toss with the lemon or orange juice, poke the slices a little way into the batter, then sprinkle with 1 tsp more sugar. Bake for 45 mins, then turn the oven down to 140C/fan 120C/gas 1. Cover the cake with foil, then bake for another 45 mins until a skewer inserted into the middle comes out clean. Cool in the tin.
• To finish the cake, melt the marmalade or jam in a small pan, sieve to remove any lumps, then brush it over the cake to glaze the top. Serve cut into thick slices, and spread with a little butter, if you like. Will freeze for up to 1 month.