Prep 30 mins
Cook 1 hr
An easy to throw together loaf that makes use of crescent roll dough. Adapted from "Country Woman" magazine. Prep time allows for the peeling and chopping of the apples, but also plan on additional cooling time between the baking of the bread and drizzling the icing.
- 59.14 ml light brown sugar, packed
- 29.58 ml all-purpose flour
- 4.92 ml ground cinnamon
- 1 large egg, beaten lightly
- 4.92 ml maple extract (or syrup)
- 118.29 ml granny smith apples or 118.29 ml other tart apple, peeled,chopped
- 59.14 ml chopped walnuts
- 2 (453.59 g) package crescent roll dough
- 118.29 ml powdered sugar
- 14.79 ml milk, aprroximately
- 2.46 ml vanilla extract
- Preheat oven to 350 degrees F.
- Grease and flour an 8x4" loaf pan.
- Combine brown sugar, flour, cinnamon, egg, and maple extract well in a mixing bowl.
- Add chopped apple and nuts, stirring to coat with mixture.
- Separate the crescent roll dough into 8 rectangles (instead of breaking them off at the triangle marks), pressing the seams together.
- Spread some of the apple mixture onto each rectangle, then roll up jelly roll style starting from one of the short sides.
- They will be fat, short spiral logs.
- Set the rolls lengthwise into the prepared loaf pan, making two layers of four rolls.
- Bake for 20 minutes, then cover with foil and bake another 30 minutes or until golden brown, removing the foil the last 5 minutes.
- Let cool in an 10 minutes, then remove from pan to a wire rack to cool completely, When cool, combine icing ingredients.
- Set a sheet of waxed paper underneath the wire rack to catch drips and using a fork, drizzle the icing all over the top of the bread.
Easy to make, delicious to eat! We didn't wait for it to cool; skipped the icing and just ate it hot. Man was it good! This would be great on a brunch buffet; or served on a cold day with your preference of hot drink. She has given very specific directions on assembly; pay close attention to the direction to place the rolls lengthwise in the pan, as well as the pan size. This is not your large loaf pan. Also, portion out the filling carefully. You only need a little on each roll; and you don't want to run out. I highly recommend this one.