Apple Pie Bread Recipe

The Covered Dish


This past Monday as I pulled into the drive I was greeted by my neighbor, Marcia, with a loaf of this recipe. What a delight to receive a fresh loaf of apple bread.

She told me the name of the loaf, etc., we discussed the origin and I came home to ‘sample’. The first thing I noticed, was unlike most apple breads this little recipe was light as could be. It was a good bread to enjoy as a breakfast bread, snack or dessert. Now, that’s my kind of bread!

I wouldn’t have the self-rising flour at my house, nor would I have the apple pie filling, but most of the time there’s a yellow cake mix. (There’s always a yellow cake mix so I can quickly make a dump cake or a version of a dump cake, for guests on the ‘fly’.)

I think it’s worth grabbing the ingredients to quickly make this recipe. It’s easy, quick, and light on the palate. The originator of this dish provided the nutrition information and then in turn stated that they weren’t really ‘tested’ and true measurements so I have chosen not to include them in the column.

You can go on line and look for this recipe, and other versions and get a close run-down, if you chose.

Over the weekend I drove to Clinton and met friends for lunch, did a big Aldi’s run and then came back to Branson West. I’ve mentioned several times that I shop at Aldi’s. I’ve gotten hooked on their bagels as of late, they are always moist. This weekend I picked up an apple streusel bread that was delicious.

Made perfect toast, but would be great in bread pudding or some dressed up French toast.

The rest of my weekend sorta’ got crushed because while I was eating out one of my dishes had an overload of garlic! Oh yeah, made me ill, and Sunday was spent just kinda’ hanging around instead of getting things accomplished on the home-front. Won’t do that again, beware of those garlic mashed potatoes!

I truly listen to my own words in this column. I am getting things ready for winter. Making sure my spices are fresh, and everything is prepared for the colder months. All week I’ve been hearing folks say: ‘The farmer’s Almanac says we are in for a very cold winter, best get ready.’ So there you go, if the Almanac says so we better get ready. Me, I’m still a tad skeptic, I’m waiting to see the inside of the persimmon seed! It’s still good to have plenty of rice and pasta on hand, and don’t forget the yeast, remember how hard that was to find only a short time back.

People often think that canning can only take place in the summer months. However there’s nothing wrong with canning in the fall and winter. If something is on sale at the store, even meat, it’s a wonderful opportunity to stock the shelves. I know I’ve appreciated having canned chicken on my shelves, it’s handy for chicken salad, chicken and noodles and all sorts of dishes when you need a quick meal. If the power goes out get out the camp-stove and you are ready to roll.

As usual my week looks a little on the full side, and I need to make a dish to take to an event on Thursday. Glad I’m on the downside of the ‘garlic-stuff’ because there is much to do. Enjoy each day. Simply yours, The Covered Dish

Apple Pie Bread Recipe
1 cup self-rising flour
1 yellow cake mix
1 tablespoon cinnamon
1 can (20 0z.) apple pie filling
4 large eggs
1/4 cup cinnamon/sugar blend*

Preheat oven to 325 degrees. Spray two 9 x 5 loaf pans with baking spray, or grease and flour. Gather a large mixing bowl, no mixer needed. Place pie filling in bowl and cut/mash into small pieces, (a pastry cutter might even work). Add the dry ingredients and eggs to the mixture just until combined. Pour the batter into the prepared loaf pans. Over the top of the loaves sprinkle generously with the cinnamon/sugar mix. Bake for about 45 minutes, or until the toothpick comes out clean when inserted into the deepest portion. Remove from oven and cool on wire racks.

Serve warm with ice cream. Store in an airtight container or bag.
*Additional blend could be made and cut into the batter of the cakes.



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