Apple Tea Bread

Submitted by Ron Joyce Ripple S

• Ready In: 1hr 35mins
• Ingredients: 11
• Yields: 3 Loaves

ingredients

• 3 cups all-purpose flour
• 1 1⁄4 cups sugar
• 2 teaspoons baking soda
• 1 teaspoon cinnamon, ground
• 1⁄2 teaspoon clove, ground
• 1 cup golden raisin
• 4 medium apples, peeled and diced (Winesap, Cortland, Golden Delicious)
• 1⁄2 cup butter (1 stick) or 1/2 cup margarine (1 stick)
• 1⁄2 cup vegetable oil
• 1 tablespoon vanilla
• 2 large eggs

directions

1. In large bowl, combine flour, sugar, baking soda, cinnamon, cloves and butter.
2. Saute the apples and raisins in a non-stick pan until the applies are just soft, about 10 minutes. Remove from heat; stir in oil, vanilla and eggs.
3. Stir butter mixture into dry ingredients.
4. Spoon batter into 3 greased and floured 1-pound coffee cans.
5. Bake at 325°F for 1-1/4 hours or until a cake tester or skewer inserted in center comes out clean.
6. cool in cans on wire rack 10 minutes.
7. Remove from cans; cool breads completely.
8. Wrap and store overnight before slicing.

Reviews

[Rubies]

This recipe sounded yummy, so I thought I'd give it a try. But, I was confused when reading the recipe. The recipe calls for 1/2 c butter (1 stick), but doesn't specify whether it should be melted or cut into pieces. Step #1 says to combine the butter with the dry ingredients. Do I cut it in with a pastry blender, or stir it in b/c it's been melted? Then, step #2 says to saute the fruit. Do I use the 1 stick of butter, or more butter for the sauteing? To confuse matters, step #3 says to stir the butter mixture into the dry mixture. I thought step #1 said to add the butter already. I couldn't tell from the other reviewers what they had done. So, I sauteed the fruit (in my case apples and craisins) in the 1 stick of butter (I did not add any butter in step #1). Then I followed the directions from there on out. The batter looked very much like a buttery muffin-cookie batter. I did bake the loaves in four mini-loaf pans. Also, I baked them at 325 for 25 minutes. It took the full 25 minutes (they weren't quite done at 20 minutes), and they turned out a very lovely golden brown color. Other notes of interest, I used white whole wheat flour and high-oleic expeller pressed canola oil. The aroma and flavor are delish. I think I would rate this recipe higher if it were a little clearer on where the butter comes into play. Thanks for a yummy tea bread.

 

[greyghost]

Added dried cranberries instead of the raisins and this was a HUGE hit - thank you so much!!

 

[Abby47]

Wow! This is so good that I'm gonna give it as Christmas presents! The only substitution I made was Allspice for the ground Cloves (I only had whole ones on hand). GREAT!!