fresh apple bread with orange marmalade icing

Name: FRESH APPLE BREAD WITH ORANGE MARMALADE ICING
Prep time: 30 min
Cook time: 1 h
Yield: 10
Ingredients: 4 large eggs, beaten; 1 cup(s) light brown sugar; 1 cup(s) oil; 1 cup(s) white sugar; 4 tablespoon(s) sour cream; 2 teaspoon(s) vanilla extract; 1/3 cup(s) fresh orange juice; 4 cup(s) all purpose flour; 2 teaspoon(s) baking soda; 1 teaspoon(s) salt; 1 teaspoon(s) ground cinnamon; 2 cup(s) apples, finely chopped; 1 cup(s) walnuts or pecans, chopped; 3 tablespoon(s) orange marmalade, warmed

(2 RATINGS)

104 Pinches 1 Photo

Jewel Hall

Cullman, AL

Updated on Sep 20, 2011

Happy Autumn to everyone !!! It's Apple Picking Time. Don't you love those spices filling the kitchen and the yummy smell of fresh apples? Here is my own Apple Bread Recipe. I think you will love it on a crisp day with hot spiced tea.

Rate

prep time 30 Min

cook time 1 Hr

method ---

yield 10 serving(s)

Ingredients

4 large eggs, beaten
1 cup light brown sugar
1 cup oil
1 cup white sugar
4 tablespoons sour cream
2 teaspoons vanilla extract
1/3 cup fresh orange juice
4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups apples, finely chopped
1 cup walnuts or pecans, chopped
3 tablespoons orange marmalade, warmed

How To Make fresh apple bread with orange marmalade icing

Step 1

Preheat oven to 350 degrees F

Step 2

Combine first 7 ingredients, mix well.
Step 3

Sift flour with soda, salt, and cinnamon; set aside.
Step 4

Blend egg mixture with flour mixture; fold in apples and nuts, mix until well blended. Pour evenly into 2 greased and floured loaf pans.
Step 5

Bake one hour or until sides pull away from pan, or tooth pick comes out clean. Remove from oven and let sit 10 minutes in pan. Run thin knife around sides to loosen if necessary. Turn top side up on a cooling rack. Warm the Orange Marmalade in small sauce pan, gently spoon on top of bread, use tooth pick if necessary to allow marmalade to seep into bread.
Step 6

Allow bread to cool 2 hours on rack before slicing. Will keep 4 days on counter wrapped in foil and sealed in gallon plastic bags. Refrigerate 10 days or freeze.
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