"This is a sweet fruit bread that will fill your home with the fragrance of spicy apple pie." — Teresa
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1 1/2 teaspoons
active dry yeast
1 1/2 teaspoons
3 1/4 cups
1 1/2 teaspoons
1 1/4 cups
apple pie filling
1 1/2 tablespoons
The recipe name leads you to expect a very sweet bread, which this is not...but that's OK! It's still great. Possible reasons for failure in other cooks' attempts at this bread could include the previously mentioned abundance of sugar in the recipe(pie filling, apple juice, additional white sugar), as well as the cinnamon. Cinnamon (like garlic) is a natural enemy of yeast! I've found the best way to work around this is to add the cinnamon later in the cycle - my machine has a beeper that tells you when to add ingredients such as raisins or nuts toward the end of the knead cycle, and that's when I sprinkle in the cinnamon. As for the sugar, I didn't have a problem but perhaps you could try reduced sugar pie filling?
Tripled checked my measurements and ingredients but it never came together to form a dough. I was looking forward to it and was very disappointed that I wasted my money and time.
I'm sorry about all the people who had bad luck with this recipe. I thought it was wonderful! My Mom said it was like the "old-fashioned" bread her mother made. The texture was fine, the flavor was great, and it was gone in no time. I did have to add about a TBL more of bread flour, but that's the only problem I had. I have another batch making as I write this, and I will make it again.
I love this recipe! I use my home-canned apple pie filling, so it's not too sweet, and I use the dough cycle on my bread machine. Take the dough out, punch it down and roll out cinnamon rolls. Let rise until double then bake and top with powdered sugar frosting...YUMMY!
***Original Review 8/30/2000 ***
I don't have a bread machine, but decided to try the recipe anyway. Everything turned out as expected, the smell _was_ really wonderful. I don't think I let the bread rise quite long enough before baking -- the top split -- but I was pleased with the results. It was a little on the heavy side, but not rock-like. It would make a good breakfast/dessert bread.
*** Update 1/18/05***
I finally broke down and got a bread machine. I ended up having to adjust the flour on this a bit to get a good consistency dough. Once it was at that nice "tacky" stage, it came out beautifully. Flavor was kind of subtle, not a hit you over the head "apple pie", but even my picky DS likes it! Loaf came out an even pale tan color since the machine churned the apples up completely. The recipe name is a little misleading, but the bread is tasty!
Very moist. It smells as good as it tastes. It makes excellent toast too.
I think the problems others have had is probably due to using apple pie filling with way too much sugar. I used my own apple puree (made ages aog and stored in the freezer) which has just a little sugar added. This seems to be just the right amount. Scrummy!
I tried this recipe twice because I couldn't get the ingredients to mix up right in my breadmaker. The first time produced a bread that didn't seem cooked in the middle. I was playing with the ingredients and had to add more bread flour. This was my fault. The second time produced a much better bread with less problems, but I thought I would taste a more apple-tasting bread and didn't. I still liked the way it turned out but was a bit disappointed. I will try it again!
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Pie Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 182
** Calories from Fat: 20
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