Monica's StoryVery moist and especially flavorful with the brown sugar and spices; the combination is very intriguing... don't omit the pepper or the cardamom (you might be tempted to do so if you are not the adventurous-let's-try-this-it-sounds-like-it-might-be-crazy type, but DON'T!).
A slice is lovely all by itself, but its also good with a strong cup of coffee, or something else that is bitter to counteract the bread's sweetness.
NOTE: Try some after it has cooled, and try some the next day. You will taste the difference. Next day, this is such a treat. I store this bread overnight just on a serving platter (like in the picture), covered with a paper towel that's tucked under the plate.
1 1/4 c
1 1/4 tsp
apple pie filling
granny smith apple, diced (skin on)
1 1/2 Tbsp
cream cheese dollops:
1Melt stick of butter and set aside to cool. Take out cream cheese to soften. Preheat oven to 350*.
2Combine all the dry ingredients in bowl. Set aside.
3Combine all the wet ingredients in a different bowl: Start with butter and brown sugar; mix lightly. Add egg; mix. Add apple filling and vanilla. Mix lightly.
4Fold dry ingredients into wet ingredient bowl. Then fold in the diced apple.
5Grease and dust loaf pan with flour.
6Pour batter into loaf pan.
7Combine cream cheese with brown sugar and "drop" onto top of batter.
8Bake 30-35 minutes, until edges are browned and knife comes out clean (clean from bread part; the cream cheese will get on the knife). Remove from oven and let cool about 15 minutes. Now you can slice the bread around edge of pan and use a big spatula to help remove it from the pan. Let cool 5-10 more minutes before slicing / serving.