Dutch Apple Bread for Mabon

I’m finally posting another recipe blog!

It’s been several months since I’ve done one of these, and I had to make a dessert over the weekend, so it seemed like a good opportunity to dress up this sweet, cakey quickbread in a display of Mabon flair – hence the corresponding fruits of the “Apple and Wine Harvest.”

The Autumn Equinox is just about here; I’m thinking of the changes that come with my favorite season.
Both in nature and maybe in other areas of life as well.
Hades and Persephone come to mind once again in this time of transition and impending, intriguing darkness. Exciting, mysterious and magickal all in one.
Nothing uplifts me more than the sense of possibility (and cool breezes) I feel in the fall.

So perhaps I will have more motivation to post in the months ahead.

But back to the apple bread.
For this recipe, I chose to use the honeycrisp variety, and pecans for the nuts, and it came out delicious.
It makes a nice breakfast; it’s what I had this morning with my butterscotch iced coffee.

Now to just dream of those better days on their way…

Dutch Apple Bread

For Bread:

– 1/2 cup softened butter (1 stick)

– 1 cup granulated sugar

– 2 large eggs 

– 1/2 cup milk

– 1 teaspoon vanilla extract

– 2 cups all-purpose flour

– 1/2 teaspoon salt

– 1 teaspoon baking powder

– 1 1/2 cups diced, peeled apple (Honeycrisp or Granny Smith)

– 1/2 cup chopped walnuts or pecans

For Topping:

– 5 tablespoons cold butter

– 1/3 cup flour

– 2 tablespoons granulated sugar

– 2 tablespoons brown sugar

– 2 teaspoons ground cinnamon

For Vanilla Glaze:

– 1 tablespoon melted butter

– 1/2 cup powdered sugar

– 1 tablespoon milk

– 1/4 teaspoon vanilla extract

Preheat oven to 350 degrees F. Line a bread pan with parchment paper or spray with non-stick cooking spray.

Cream butter and sugar in a mixing bowl. Add in eggs, milk and vanilla and stir to incorporate. Mix in flour, salt and baking powder. Fold in apples and nuts. Transfer mixture to prepared baking pan.

For topping, combine all ingredients and mix with a fork or pastry mixer until crumbly. Sprinkle over batter in pan.

Bake for 55-60 minutes, until toothpick inserted in bread comes out clean. (Internal temperature of bread will be 200 degrees F when fully cooked.)

Let cool. Remove from pan. Whisk glaze ingredients together until smooth and drizzle over top of bread. Slice and serve.

Store leftovers in an airtight container.

Recipe Source: “Butter with a Side of Bread”


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