- Hey, I'm John Kanell and today on Preppy Kitchen,
we're making an easy, amazing apple bread,
so let's get started!
First off, set that oven to 350 and now, the apples.
You want one large apple for this
or one and a half smaller apples.
Unlike in a pie,
where you really consider how the apple bakes,
is it a hard or soft apple,
this doesn't matter because you can grate these,
you can cut them into chunks
and they're really going to soften up
and just give their flavor to the bread.
So you could use a honey crisp, a cosmic crisp,
a granny smith, anything you'd like,
even a red delicious if that's what you want to do.
All right.
Coring your apples is always a good idea,
just ordered an apple corer,
but it's not gonna be here for a bit,
so I'm using a cannoli form.
Now, using the large side of your grater,
just grate that apple up.
This is like zucchini bread, but in my opinion,
it might just be the most delicious thing for the fall.
We're gonna give a special treatment to the top of our bread
and make it amazing.
The last time I made this bread,
I had the perfect like stereotypical large apple
and today I was like,
"Wait a second, these are all medium sized apples,
what am I gonna do?"
That's a hundred grams of grated apple, so I think.
Once I cut it in half, you want like 170-ish grams of apple.
Earlier I mentioned that you could grate your apple
or chop it into chunks, I'm gonna do both today,
so I'll have a little bit of apple throughout
but I'll also see some beautiful jewel-like chunks
sprinkled here and there.
Cutting them into smaller pieces,
almost like you were dicing an onion.
Perfect!
Now we can keep our scale, put the apple aside
and get those dry ingredients together.
Into a large bowl,
I want one and a half cups of all-purpose flour,
that's 180 grams and did I tell you,
this recipe is a one bowl recipe?
Everything mixes up right here,
it's so easy to make,
you'll be making this over and over,
especially when apples are in season.
Now I want half a cup of granulated sugar, that's 100 grams
and half a cup of brown sugar,
sugar, my teeth whistled, sugar.
If you're storing your brown sugar in a canister,
marshmallows will help keep it soft.
I got so tired of having lumps in my brown sugar
because I was packing it into a measuring cup
that I decided I'm not gonna do that anymore,
just gonna use this scale
and my life will be so much easier.
Now I want three quarters of a teaspoon of cinnamon.
You have to have cinnamon with apple,
it's not even an option.
Half a teaspoon of baking soda.
This needs an acid to react with
luckily, the acid is in the apples and the brown sugar.
One quarter teaspoon of, I was gonna say brown powder,
a quarter teaspoon of baking powder, there we go.
Grab a microplane
and we're gonna have a quarter teaspoon of grated nutmeg.
I love grating my own nutmeg, ugh!
I love grating my own nutmeg,
it has so much like flavor and vibrance
when it's freshly grated
but you could definitely use the powdered stuff too.
Ah!
Slippery.
My scale is done, so I'm gonna set that aside,
grab a whisk, this is a Dutch whisk
and I love it for batters,
it really lets you like mix things up nicely
but because it's flat,
stuff doesn't get stuck inside of the whisk, so annoying.
I'm gonna give this a mix
and start breaking up all that brown sugar
and making sure all the spices
and leveling agents are well distributed.
There has to be salt in here.
I almost forgot, one quarter teaspoon of salt.
We, of course, need some salt to give us balance,
otherwise it would just be like kind of dull and sweet,
despite having the apples in there.
I'm strategizing on how to use as few bowls as possible
because I do have to melt some butter
and I can't melt it in my hands.
So into a small bowl,
I'm adding my stick of room temperature butter.
It's gonna melt over half-power, like 30-second bursts
and I like to keep the paper on top
because if there's a butter explosion,
it helps contain the mess, so melt it up.
Melt it up!
All microwaved up,
pour your butter right into the dry mixture.
Two large room temperature eggs,
add them right into that bowl.
Makes me so happy when I can do less dishes.
Ah!
Give them a quick mix,
they also get added right into your batter.
Now we're gonna stir this together and I'm warning you,
the batters gonna be like thick and weird
but the apples are gonna go in
and they're gonna release their moisture immediately
and really make this an amazing, luscious bread.
I'm like cup bread.
Right, stir this until it's almost combined,
it's okay if you see some flour here and there,
that looks great.
And you can see, so thick,
you're like, what is this nonsense?
Trust me, it's gonna work out.
You have one more choice though my friends,
here's the deal, do you wanna soft, lush
amazing apple bread?
Or do you wanna soft, lush amazing apple bread
with crunchy nuts inside?
I love having walnuts or pecans or both in mine,
so let's grab half a cup or about 60 grams of nuts
and just give 'em a quick chop.
I'm using walnuts today because I love walnuts and apples,
even though pecans are my favorite.
And if you don't know how to toast nuts,
oh my gosh, it's so easy.
Pop 'em onto a flat thing,
pop them onto a saute pan and over medium heat,
heat 'em up, mixing often until they start smelling,
it's gonna be about five minutes
or you can pop 'em onto a baking sheet
and bake them for maybe eight minutes
but mixing them every couple minutes.
You mix them because they burn quick.
Now, we can add in our amazing apples,
this is actually really good with granny smith apples,
even though those aren't my favorite
because they're so tart,
they add like a lot of zing to the bread
but honey crisp is great too.
I'm also adding in my nuts, just pop those right in.
It's like so weird to me
that it's like just all done in one bowl
but it's for ease of use.
Oh wait, I forgot to tell you,
so I was looking up the history of apple bread
'cause I'm always wondering
like where do these things come from?
What's the deal?
And I knew it couldn't be that old
because it uses baking powder
and baking powder is fairly new,
it's like from the 1800s, which is not that long ago,
I tell you.
Anyways, apple bread was a thing
but it was a thing for people to do with yeasted breads.
So like imagine making a normal bread,
but you wanna save on flour
because milled flour is so expensive
and the cheats people would do
would be to use like potatoes or to use apples
and you make this bread with like basically apple sauce,
they would mush the apples up
and it would be yeasted and slightly sweet.
And you know, it was fairly popular
but it was also a thing of hardship,
it was really because you couldn't afford to use all flour
because flour was just dear.
This looks great, it's softening up already
and I hope you can see that the apples
are just releasing their liquid immediately into this
and making it delicious and soft.
This little cutie bakes up
in an eight by four inch loaf pan,
this is more like a traditional pound cake loaf pan.
Most of the time we're using a nine by five
but I just wanna show you it's fairly different,
see all that extra space?
You can use this loaf pan, I would reduce the cook time
maybe by five minutes.
It will be flatter though, still gonna be delicious.
Use our extra butter paper,
a little bit of butter on the sides, more on the ends.
I don't normally just use the butter paper
because it can be really hit or miss
when you're doing cakes but for loaf pans, it's nice,
especially because we're gonna have a magical piece
of parchment paper that goes right in here
and has beautiful little handles that we can use
to lift our loaf pan out with ease,
it'll be so amazing.
♪ Virgo feelings ♪
It has beautiful little handles
that we can use to lift the loaf cake out, the bread,
and it'll make everything super easy, no stress
and the cleanups better too.
Get all that amazing batter out into your prepared pan,
use a little spatula and just smooth it out
to a nice even layer.
This bread is delicious
but what would make it better on top?
Sprinkling of sugar.
Whenever you finish a quick bread off
with a sprinkle of sugar on top,
it's giving it a nice crunchy crust,
it's so nice to bite into and have that play of textures.
Just sprinkle it on top
and you can do like a tablespoon and a half.
If you keep adding more sugar,
it's just gonna be on top and fall,
so tablespoon and a half is more than enough.
Should I place some walnuts on top for fun?
I'm just gonna add a few walnuts here and there,
I think it'll look really pretty.
I added more sugar than I said I would,
I always dream that these guys
are gonna be like creme brulee on top
with that crackly crust, but it only goes so far so,
I'm just gonna keep doing it anyways.
Never gonna learn from that mistake.
This goes into the oven for about an hour
but everyone's ovens different,
even your containers are different,
so it's done when a skewer inserted in the middle
comes out clean,
just check it in five minute increments
starting at maybe 55 minutes or so.
You could even give it a jiggle though
and if it's like jiggling, ain't ready, nope, nope, nope.
Into the oven.
After 55 minutes in the oven,
this delicious and beautiful apple bread is ready to remove.
So pretty but wait till you slice in.
Warm and out of the oven.
So soft, full of the apple and the spice
and the crunchy walnuts,
this with the cup of coffee in the morning
is my idea of perfection
but it's delicious any time of day.
I hope you get a chance to make this recipe
and if you like this video, check out my apple playlist.