It’s no secret that Apples of any kind are my favorite fruit. When apple season starts in the fall I am one happy camper and nothing tastes as good to me as a fresh picked apple! So many apples. So little time to cook them up into all kinds of scrumpdiddley-ish-ishness. This favorite quick bread is absolutely loaded with fresh apples, dates, nuts and spices. It’s been a keeper for me for many years but I admit to having changed it up a bit over time to suit my tastes which includes a bit of cinnamon, clove, allspice and nutmeg. So, if you like apples, spice and quick breads let’s get baking!
Apple and Spice, Date, Nut Bread
This may be a "quick" bread, but it does have a bit of prep work involved, but I tell you it's worth every minute of apple peeling and chopping! Butter a 9x5 inch pan Bake: 350 Degrees for 45-55 minutes until a toothpick comes out clean.
- 2 Cups AP flour
- 2 Tsp ground Cinnamon
- 1/2 Tsp ground Allspice
- 1/4 Tsp ground Cloves
- 1-1/2 Tsp Baking Powder
- 1/2 tsp Salt
- 1/2 Tsp Baking Soda
- 3 large Eggs room temperature
- 3/4 Cup vegetable oil
- 3/4 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar Packed
- 1 Tsp Vanilla Extract
- 1-1/2 Cups Apples, peeled and pared chopped into small dice
- 1/4 Cup chopped dates
- 1/3 Cup Chopped Walnuts
- 1/4 Cup Brown Sugar packed
- 1-1/2 Tsp ground Cinnamon
- 1 Tsp ground Nutmeg
The dry stuff
- Sift flour,cinnamon, allspice, clove, baking powder, baking soda and salt into a large bowl.
The Add Ins
- Chop up the apples, dates and nuts and set aside for a minute
The wet stuff
- In a medium size bowl, mix the eggs, oil, sugars and vanilla until everything is well combined. Add the egg mixture to the dry ingredients and mix by hand just until combined. Don't over mix or the bread will be heavy. Fold in the apples, dates and nuts. Spoon the batter into the loaf pan.
- In a small bowl combine the topping ingredients with a fork and sprinkle evenly over the top of the batter. Bake until the top is golden brown and a toothpick inserted in the center comes out clean.
Time to rest
- Remove pan from the oven and let cool 10 minutes. Run a knife along the sides to loosen from the pan. Invert onto a cooling rack and turn right side up. Let cool completely before slicing. Hint: I know it's hard but quick breads generally slice better the next day, but it tastes best fresh from the oven!
Tried this recipe?Let us know how it was!
Sharon Camarda Paz says
Yummy…looks delish. I will be making this. Love your blog my friend.
Karen Giebel says
Thank you Sharon! This is a favorite. Wish I could send you some now!
just baked this as a friend had brought fresh dates back from Arizona, and the apples here are wonderful for baking. prepared it as directed, baked it for 15 minutes longer than stated and looked beautiful. After 10 minutes, I was ready to loosen sides and saw that the entire center had caved i ! so disappointed! noting that you lived in the mountains, I thought I could bake this at 4800 feet.
Karen Giebel says
I am sorry this did not work out for you. Not sure why it didn’t. We live at about 3400 feet. As you can see from the pictures, the one I baked turned out beautifully. A couple of thoughts. Did you check with a skewer to see if it was cooked in the middle? Is your Baking Powder fresh? Again, I am sorry it didn’t work for you.
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