Roasted Apple Bread

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dairy free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 large loaf

Recipe photo

You'll need to plan ahead for this easy bread, as it gets its flavor from a lengthy rise. For the best crust, bake in a ceramic bread crock, or a covered clay baker.

Roasted Apple Bread

star rating (27) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time: Overnight,
Yield: 1 large loaf
Published: 10/01/2011


  • 2 to 2 ½ cups chopped apple*
  • 1 teaspoon ground cinnamon
  • 2 tablespoons sugar
  • 3 1/4 cups King Arthur Unbleached Bread Flour or King Arthur Unbleached All-Purpose Flour
  • 1 cup King Arthur Premium Whole Wheat Flour or King Arthur White Whole Wheat Flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon instant yeast
  • 1 3/4 cups cool water
  • 1 cup coarsely chopped walnuts or pecans
  • *Leave the apples unpeeled, if you like. Choose apples that stay a bit firm when baked, like Granny Smith or Cortland.


1) Preheat the oven to 425°F.

2) Core and chop the apples, leaving the skins on if you like.

3) Toss the apples with the cinnamon and sugar.

4) Spread the apples on a parchment-lined or greased baking sheet.

5) Bake the apples for 10 to 15 minutes, until they're fork tender and have concentrated some of their juice; don't roast until mushy! Set aside to cool.

6) Mix the flours, salt, yeast, and water in a large bowl. Stir, and then use your hands or a dough whisk to mix and form a sticky dough.

7) Work the dough just enough to incorporate all the flour.

8) Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.

9) Turn the dough out onto a lightly floured surface, and work in the cooled roasted apples and nuts.

10) Shape the dough into a log or round loaf to fit your 14" to 15" long lidded stoneware baker; 9" x 12" oval deep casserole dish with cover; or 9" to 10" round lidded baking crock.

11) Place the dough in the lightly greased pan, smooth side up.

12) Cover the pan and let the dough rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser.

13) Place the lid on the pan, and put the bread in a cold oven. Set the oven temperature to 425°F.

14) Bake the bread for 40 to 45 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it's deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F.

15) Remove the bread from the oven, turn out onto a rack, and cool before slicing. When completely cool, store airtight at room temperature for up to a week; freeze for longer storage.

Yield: 1 large loaf.


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  • star rating 02/08/2015
  • sandy from pa
  • Excellent flavor and a very pretty loaf. It has become one of our favorite breakfast breads. It is very wet when mixing in the roasted apples, but it turns out fine. The long clay baker makes the crust crisp and light. Next time I make it I am going to add some dried apples that have been soaked a bit in addition to the fresh roasted apples.
  • star rating 01/12/2015
  • Terri from Virginia
  • I made this for the first time over the weekend. Prepared the dough on Saturday afternoon and let it sit at room temperature until Sunday morning. I mixed in some boiled cider with the water, as one other baker recommended, and it added good flavor. I did feel that the dough was a little dry at first, but a little extra water took care of that - got it to the "sticky but still able to handle" stage. I used the long clay baker for this, and the loaf turned out beautiful - nice chewy crust, moist interior. Smells wonderful. This was a real hit with our family!
  • star rating 11/10/2014
  • UglyGerbil from KAF Community
  • This just came out of the oven, and it is gooooood! I'm always looking to "fiber up" my breads, so I subbed 1 cup of rolled oats for 1 cup of the white flour, then added an extra Tbs or so of water. Like another user mentioned, I also replaced some of the water with some boiled cider, and threw a couple teaspoons of cinnamon into the dough. I gave it a good, long first rise, too - about 15 - 16 hours. Warm out of the oven with some cream cheese...oh yeah.
  • star rating 08/28/2014
  • Adriana from Canada
  • I'm working on my first attempt at this bread, it looks amazing (and I happen to have ..oh, about 50 pounds of apples to use up. The dough is currently rising and reading through the next steps, I do not have a covered pan. Would it work to shape it in a log and bake on a greased sheet? I could cover it with a stainless steel bowl...??
    This bread can be baked on a sheet pan if it is free formed. Instead of covering with a bowl, I would brush or spray the loaf with water before baking. Jon@KAF
  • star rating 10/23/2013
  • Nicole from NY
  • This bread turned out to be one of the most amazing I've ever made. The crust is crisp and the crumb firm but tender. It isn't too sweet but has the wonderful aroma of apples and cinnamon and walnuts. I made it in a deep square ceramic baker and let it rise it on my oven's "proof" setting.
  • star rating 10/19/2013
  • Louise from San Jose, CA
  • I subbed a combination of spiced cider and KAF boiled cider for the water, sugar and cinnamon. It's a family favorite bread.
  • star rating 10/02/2013
  • pcretired from Yorba Linda, CA
  • I had to bake mine for 70 minutes total to get to the 205 degree internal temperature. Any suggestions as to what I did wrong? Also, any tips on how to evenly work in the apple pieces and the walnuts?br />Sounds like a great time to call our bakers hotline if you would like tips and tricks. ~ MJ
  • star rating 10/02/2013
  • Brandy Westcot from Michigan
  • I had absolutely NO problems with this recipe. It was PERFECTION. I followed directions exactly as given except I do not have a clay baker, merely rounded the loaf and baked on parchment paper on a cookie sheet. The best I have ever had and way too easy. I highly recommend the Instant Yeast you can purchase from King Arthur's. It ALWAYS works.
  • 08/30/2013
  • Mike from San Diego, Ca.
  • I don't have a rating, but are the ratios of salt to yeast correct? Sure seems to be a lot of salt for that amount of yeast.
    Yes, this recipe is correct as written. However, you can certainly reduce the salt by half, just expect a slightly faster rise.-Jon
  • star rating 08/30/2013
  • Loren from Boston, MA
  • Are you sure there aren't any typos in this recipe? I have a lot of experience with baking bread and this recipe did not rise at all in 18 hours. There is a ton of flour, hardly any yeast, no sugar for the yeast and it wasn't sticky at all. I was careful to check that I added the proper amounts of everything. My yeast doesn't expire until August 2014. I even took some yeast and added sugar and warm water (this morning now that the dough didn't rise) to make sure it works and it's fine. Any ideas why no rise? I love the idea of this bread.
    This no-knead recipe may haunt the most experienced baker. Flour measurement may be a culprit and there are a lot of other twists in this non-traditional recipe, including the wet dough, the room rest, the cool oven start. It may best to call our Baker's Hotline for advice if you'd like to try this again. We're here to help at 855-371-2253. Irene@KAF
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