Really who can resist the aroma of apple, cinnamon and hot bread filling up the entire house? Even if the temperature is still climbing mid 80′s here in October, it is still officially fall:-D I am not complaining (well may be a little bit) about Texas, but I do miss the change of fall colors of the North East. We lived there for quite a few years. The crisp breeze, the floating colored leaves are a dream now. We used to live across the street of the Cheesequake State park, and the view from every window of our house was breathtaking during this time. We do have the photographs for consolation.
So when I saw the recipe for Spiced Apple Bread in Fun & Food By Mansi, I jumped and checked to see that I had all the stuffs I needed to bake this awesome bread. I did tweak the recipe a little bit, & adjusted the quantities of a few ingredients. I also added a lot of ginger (hence Spiced Apple Ginger Bread), and prunes too. Thanks to the original recipe I did not have to do much to have this great tasting bread.
This bread is baked for the 3rd World Bread Day Event.
Here is the Round Up.
- 2 cups Whole Wheat Flour/All-purpose flour (I used Whole Wheat)
- 1/2 cup oil
- 1/4 cup milk
- 3-4 tablespoons ground flaxseed
- 1 eggs
- 1/2 cup brown sugar
- 1 tsp. vanilla
- 1.5 cups sweet apples – shredded or chopped finely
- 1/2 cup Prunes – chopped
- 6 tablespoons grated ginger
- 2 tablespoons orange peels roughly chopped
- 1 teaspoon Cumin Seeds/Jeera
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup finely chopped Walnut/Pecans (optional)
Combine and set aside the oil, milk, eggs, ginger, sugar, and vanilla.
In another bowl, sift the flour, cinnamon, nutmeg, Cumin Seeds, baking soda, and salt. Add dry ingredients to oil mixture gradually. Next add the apples, prunes, orange peels and nuts.
Grease one loaf pan, or line it with parchment paper. Pour the batter into the pan, and bake at 325 deg F for 70-80 mins.
Allow to cool for 10 minutes in the pan after switching off the oven, then let it cool completely on a wire rack.
I had some extra dough, just enough to make a few muffins.
Note: I have used very little sugar, as I do not like my breads sweet. This will not taste like a “cake” , but more like bread with more texture and flavor of fruit and ginger. If you like it sweet, double the amount of sugar. And if you dislike the strong flavor of ginger, omit it or reduce the amount.(Well then it won’t be Apple Ginger Bread, just an Apple Loaf:-D )