Prep 20 mins
Cook 1 hr
I recently was given "The Official Vermont Maple Cookbook" 3rd edition and this recipe is in that booklet. Very nice flavor and very easy to make.
- Combine the first 6 ingredients in a large bowl. Combine the next 4 ingredients in a separate bowl. Fold the wet ingredients into the dry ingredients. Place batter in a prepared loaf pan. Combine topping ingredients and sprinkle on top of loaf. Bake at 350 for about 1 hour.
This was really tasty and perfect for the new fall season. However, the instructions did leave a few details out, so I had to guess. I made the batter first, and saw that it was a really wet batter. The recipe did not say how to prepare the loaf pan or what size, but based upon the wetness of the batter, I decided to grease and flour the pan. Although there didn't seem to be a lot of batter, I opted for a 9-inch loaf pan, and I'm glad I did, because it rose up quite nicely. I used a maple walnut granola, which was perfect. The loaf took 65 minutes, and was perfectly moist. I let it sit in the pan on a rack for about 10 minutes before releasing it, which was just right. Thanks for posting this lovely loaf. Made for Football Pool Week 1.
This was a great success - my granola was mostly oats as I have just got back from a holiday and the cupboard was bare - but the result was still delicious !!
This is a delicious sweet bread! I like the apple-maple flavor, and the nutty topping adds an extra wow factor. Thanks Jim!