This is our fall favorite. Unfortunately our two apple trees are very early apples which cannot be stored for more than two or three weeks, so we have tons of apples which have to be eaten, canned, preserved or made into cake within a fortnight... I don't know where I got this recipe from, but I've made it for more then ten years now and no matter how many loaves I make, they vanish rapidly. Although I cannot eat this bread anyway, I make it gluten free, using gluten free cake flour mix. It works well with a mix of brown, white and sweet rice flour plus some arrowroot starch (just use your preferred gluten free cake flour mix), but making it gluten free means adding an egg or egg replacer, too, or it won't stick together. Prep time doesn't include overnight soaking time.
- In the evening, mix all ingredients except flour, baking powder and salt, combine thoroughly and let stand overnight.
- In the morning, there will be a lot of liquid. Mix in flour, baking powder and salt, mix very well and pour into greased and floured loaf pan.
- Preheat oven to 350 degrees and bake the bread for one hour. As there a re so many apples in it, the wooden toothpick trick will not work, the bread is way too moist. So you have to watch and eyeball a bit after one hour whether it really is done or not. I've never baked it longer than one hour, though, and it always turned out done.
- Remove pan from oven and cut around the rim of the pan to prevent bread from sticking. Let cool in the pan, then carefully remove it.
- If using non stick baking paper to line the pan, you can also carefully lift the bread out of the pan immediately and eat it warm, which is delicious with some vanilla ice cream :).
This is an awesome recipe, and no it has no oil and no eggs. I assembled mine early in the a.m. and after 6 hours just could not stand it to wait any longer. Baked it in a 9x5 inch pan. for 1 hour and 10 minutes. Turned it out right aeay without any problems.Mia,thanks for sharing.
What an excellent bread...but...I think it is more like a fruit cake but loads better...no candy things in it...the texture is very dense and my first cut into it the side broke away...so it is on the crumbling side...but the flavor is out of this world good...the rum is dominate but that's ok with us...**hick**...just kidding but you really do get the taste of the rum...I can see the hubby smearing butter on it...or even heating in the microwave and topping it with whipped cream or the suggested vanilla ice cream...btw...not sure if the hazelnuts were suppose to be whole...I did search for the whole ones...but all I found was chopped so that's what I used...yummy bread...made for Spring 2014 PAC...=)
A wonderfully rich and moist fruit loaf! A word of warning: DO NOT bake this in a 9 x 9 square pan, even if the pan has the same capacity as a large loaf pan! In a square pan, the loaf is flatter, bakes faster, and is done at around 40 minutes, which is not enough time for the alcohol to evaporate - the loaf was still pretty potent! ;-) I went and bought a 9 x 5 loaf pan for the second attempt, and was rewarded by a beautifully sweet and flavourful end result. This recipe will definitely get made again, thank you Mia!