Growing and maintaining orchards are popular pastimes among the Amish, especially if they live in a favorable area for their cultivation. The New Order Amish settlement around Lyndonville, New York is especially known for their lush apple orchards, but so is the Michiana region. There's a neat little Amish orchard in southern Michigan that sells wonderful apples but also delicious homemade cider doughnuts in season. Yum.  Nothing like homegrown apples to use in ciders, breads, salads, and other goodies. This is a delicious recipe that comes to me from an Amish woman in Ohio. It is called Glazed Cinnamon Apple Bread and it's a really moist, sweet (but not overpowering) bread that makes a perfect breakfast treat or dessert. I made this bread this morning and it's already half gone!:) I took it out of the oven a tad early so the center sunk a bit, but I stuck it back in and it puffed back up somewhat. So don't get impatient like me and take it out before 40 minutes. By the way, I used honeycrisp apples for the recipe and it turned out great! Here are some shots of this delicious bread!
- 3 cups all-purpose flour
- 1½ cups white sugar
- ½ teaspoon salt
- 4 teaspoons baking powder
- ¾ cup vegetable oil
- 2 eggs
- ⅔ cup milk
- 2 apples, peeled and chopped
- 1 cup butter
- 1½ teaspoons ground cinnamon
- FROSTING:
- 4 tablespoons unsalted butter, room temperature
- 2 cups confectioners' sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 pinch salt
- Preheat oven to 400 degrees F (200 degrees C).
- Grease large loaf pan.
- Stir together all of the above ingredients until smooth in consistency.
- Fold in apples.
- Bake in preheated oven for 40 minutes, until a toothpick inserted into center comes out clean.
- FROSTING:
- Mix ingredients until smooth and apply to cooled bread.
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Jeri Harsh
I was making this bread and realized that "ground cinnamon" was listed twice which made me wonder if an ingredient was omitted????
Sandy
Thanks for correcting the recipe. I can't wait to try it!
Marianne
Thank you!! I will be making it today!
Tricia
Way too much moisture in the ingredients. Definitely would not have fit in only one loaf pan! Oven temp was way too high. Bread was burned on the outside, but gooey on the inside. Total flop.
Kevin
Tricia, I am sorry to hear that:( I used a large loaf pan and the bread was very moist, but delicious and held together...I'll check to see what others are saying and report back!
Chris Whitton
I made this yesterday and even though I baked it a few minutes extra, the inside wasn't done and it fell apart when I took it out of the Pan. The flavor was good and I want to try it again, but will bake longer at a lower temp. I wondered about the cooking oil & butter in it. Sounds like a lot.
Paula
Same issue as noted above. The outside cooks too fast and the inside was still gooey.