Apple Bread

Apple bread cooling
Apple bread cooling

For Lisa:

I use a cup to measure.

This makes two loaves.

First I make apple puree. This is made by chopping the windfall apples and then cooking gently in a very small amount of butter till they are fluffy. I do it in a saucepan. I add honey if the apples are under-ripe. I usually add 4 cloves. Count them and make sure you remove 4 when it is cool.


  • 6 cups of spelt flour
  • 3 teaspoons of baking powder
  • handful of chopped walnuts (optional)
  • handful of dried fruit or dates (optional)
  • 2 cups of apple puree
  • 2 eggs, beaten
  • 1 cup of milk (could use cold, strong, black tea or roobosh)

You need two loaf pans. I use non-stick so no need to grease.

Warm the oven. (180 C on my fan assisted electric oven, Gas mark 6ish)

Mix the spelt flour and the sieved baking powder.

Stir in the nuts & dried fruit

Add the apple, chop it in & mix it with a knife. Bits are OK but it needs to be mixed right through. Should look a bit like breadcrumbs by the time you are finished. Work fairly fast.

In the middle of the mix make a well. Add the eggs & half the milk. Give it a stir then gradually combine it with the rest. Add enough of the rest of the milk to make a sticky dough. It should stick to your hands. Yep, I usually end up doing the last bit of mixing with my hand, just to make sure all the flour is mixed through.

Divide between the two pans.

Place in oven – 30 minutes at 180, 30 ish at 160. When it is done the apple bread will stop singing. If you take it out and you hear any noise from the tin pop it back in for 5 minutes.

Tip it out on a rack to cool.

Nice with butter and a cup of tea. Makes excellent toast!


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