This loaf is perfect for brunch.
If you love apples then this is the fruit bread for you as it is full of their sweet flavours as well as some deliciously juicy apple pieces. It is also really easy to whip up – sparkling apple juice combined with self raising flour means you don’t need any yeast.
I used two small red apples to make my loaf and, as you might be able to tell from the photos, I didn’t bother peeling those apples. The initial step of cooking the pieces mean that the peel becomes so soft that you won’t even notice it is there.
This loaf is perfect served fresh on its own, or you can slather your slices with butter. You can keep it in an airtight container for a couple of days but it will be best toasted.
You can also use sparkling apple cider instead of juice if that is what you have or can find at the store. If you aren’t a cinnamon fan then you can leave it out entirely.
Ingredients – serves 6:
- 2 small red apples, cored and then finely diced
- approx 2 cups sparkling apple juice
- 1/3 cup white sugar
- 1/3 cup water
- 3 cups self raising flour
- 2 teaspoons ground cinnamon
- Put the diced apple, 2/3 cup of the sparkling apple juice, plus the sugar and water into a small saucepan, stir and then place over a medium heat on the stovetop. Bring to the simmer, then turn the heat down to low and cook for 20 minutes or until the apple is tender and almost translucent. Set aside to cool.
- Heat your oven to 180C/160C fan forced/350F. Spray a large loaf pan with cooking spray.
- Once the apple mixture has cooled, drain the liquid into a small jug.
- Tip the drained apple pieces into a medium bowl with the flour and cinnamon and then stir.
- Add more sparkling apple juice to the reserved cooking liquid in the jug to make it up to a total of 2 cups.
- Pour the liquid into the bowl with the flour & apples, then fold to bring it together into a wet dough. Don’t stir too much or you’ll knock the air out of the dough.
- Put the dough into the prepared loaf pan and gently spread it out to form an even layer.
- Bake for 45 minutes or until the loaf is golden all over.
- Remove from the oven and leave to cool in the pan for 10 minutes before turning out onto a wire rack to cool for at least another 10 minutes.
- Serve and enjoy!