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Roasted Apple Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Bothe

Roasted Apple Bread Recipe

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

At a glance

Prep
Bake
Total
Yield
1 large loaf
Nutrition information

Ingredients

Choose your measure:

  • 2 to 2 1/2 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.

Instructions

  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 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 a digital thermometer inserted into the center registers about 205°F.
  15. Remove the bread from the oven, turn it 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.

Nutrition Information

  • Serving Size 71g
  • Servings Per Batch 18
Amount Per Serving:
  • Calories 150
  • Calories from Fat 40
  • Total Fat 4.5g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol omg
  • Sodium 200mg
  • Total Carbohydrate 24g
  • Dietary Fiber 2g
  • Sugars 3g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.