Apple Pie Bread - a2 Milk™

Apple Pie Bread

The combination of apple pie and bread might sound a little unusual, but once you try it, you’ll never look back! We love it as a dessert with lashing of homemade a2 Milk™ custard, but some people recommend it as a breakfast treat. Whenever you choose to enjoy it, one thing is for certain; your whole house will smell incredible when you cook it.

Ingredients

  • 360g organic white flour
  • 150g organic white or light brown sugar
  • 1 tsp cinnamon powder
  • 2 tsp apple pie spice mix*
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp sea salt
  • 4 free-range large eggs
  • 80 ml light olive oil
  • 80 ml fresh whole a2 milk
  • ½ tsp vanilla extract
  • 3 apples, peeled, cored and cut into small cubes ( use Honeycrisp or Granny Smith apples)

*For the Apple Pie Spice Mix:

  • 1 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 1/4 tsp ginger powder
  • 1/4 tsp all spice powder
  • 1/4 tsp cloves powder

Directions

  • Preheat oven to 180°c and adjust a baking rack onto the middle shelf. Grease and dust with flour (or line with parchment paper) a large 8x4inch baking loaf pan and set aside.
  • In a large bowl, add flour, sugar, cinnamon, apple pie spice, baking soda, baking powder and sea salt. Mix until well combined and set aside.
  • In another bowl, whisk together eggs, olive oil, a2 Milk™ and vanilla extract until combined.
  • Slowly incorporate the dry mixture into the wet mixture, mixing with a spatula until just combined (make sure to not over mix).
  • Fold in chopped apples and mix until just combined.
  • Pour the mixture into the prepared baking pan and bake in the oven for 20 minutes.
  • After 20 minutes, rotate the baking pan to the other side and continue to bake for a further 20 minutes, or until a toothpick inserted in the centre comes out clean.
  • Remove from the oven, allow to cool and gently remove the apple pie bread from the pan.
  • Drizzle with honey if desired and serve warm with a dollop of homemade a2 Milk™ custard!

Recipe Source:

By Andrea
Recipe courtesy of  The Petite Cook

Back to top