Needed--Apple/nut bread recipe

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Marlingardener

Senior Cook
Joined
Apr 24, 2022
Messages
323
Location
unincorporated area
I made an apple/nut bread recipe, and ended up with apple/nut crumbs. Does anyone have a tried and true recipe using peeled, chopped apples, nuts, and whatever? Would you be willing to share it?
 

cookiecrafter

Senior Cook
Joined
Aug 10, 2021
Messages
376
Location
Chicago
I am saying to get crumbs that you added your apple and nuts to the wet batter before combing with dry. Try mixing apples and nuts to dry ingredients then mix in wet ingredients. Make sure you have a good hot oven preheated. These breads are also called quick breads and bake quickly.
 

taxlady

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 13, 2010
Messages
29,588
Location
near Montreal, Quebec
They are called quick breads because you don't have to wait for them to rise with action of yeast. They use baking powder or baking soda or other chemical leavening.

I'm pretty sure that Chief Longwind of the North posted a recipe for Apple Nut Bread and someone tried it and loved it. I'll go look for it now.
 

Marlingardener

Senior Cook
Joined
Apr 24, 2022
Messages
323
Location
unincorporated area
Taxlady, thank you for going to the trouble of finding those recipes. Both sound delicious! I'll give them a try.
Cookiecrafter, you nailed it. I'll try mixing according to your instructions and see what happens.
Thank you both very much!
 

taxlady

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 13, 2010
Messages
29,588
Location
near Montreal, Quebec
I am saying to get crumbs that you added your apple and nuts to the wet batter before combing with dry. Try mixing apples and nuts to dry ingredients then mix in wet ingredients. Make sure you have a good hot oven preheated. These breads are also called quick breads and bake quickly.
I never thought of that. I mix stuff like nuts, dates, apples, etc. into the dry ingredients because I find they are less likely to stick together in clumps that way, especially moist or sticky pieces.
 

Latest posts

Top Bottom