Recipe by mandabears
I got this recipe from a VeryBestBaking recipe booklet and had to try it. It takes like autumn with apples and nuts. I used real maple syrup instead of the imitation maple extract.
Top Review by annlouise
Wow! This was really nice! I liked the flavors of maple and apple together; different yet familiar. I used 1 c whole wheat pastry for one of the cups of white, oat bran instead of wheat bran, and regular milk instead of evaporated. These also had a nice texture--firm but not dry; a nice balance of butter and bran...I also liked the fact that it made such a big batch. I made 40 mini-muffins (they only took about 13-15 minutes) and one loaf (for the freezer). I found this recipe because I was trying to use up my homemade pie filling (I'm not very good at pie crusts!). This was a great breakfast on a rainy fall morning.
- 3 cups all-purpose flour
- 1 1⁄3 cups packed brown sugar
- 1 cup whole wheat flour
- 3⁄4 cup wheat bran or 3⁄4 cup wheat bran
- 1⁄2 cup walnuts, chopped
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons salt
- 21 ounces apple pie filling
- 12 ounces evaporated milk
- 3 large eggs, slightly beaten
- 1⁄2 cup butter, melted
- 1 tablespoon imitation maple flavor
Directions See How It's Made
- Preheat oven to 350 degrees.
- Grease two 8 x 4 inch loaf pans, I used cooking spray.
- Combine flour, brown sugar, whole wheat flour, bran, walnuts, baking soda, cinnamon and salt.
- In a separate bowl mix apple pie filling, evaporated milk, eggs, butter and maple.
- Stir to separate apples.
- Add apple mixture to flour mixture until just moistened.
- Spoon batter into prepared pans.
- Bake 55-65 minutes or until wooden toothpick comes out clean.
- Cool in pans on wire rack for 10 minutes.
- Remove bread to wire racks to cool completely.