Cakes, desserts, and stuff like that with apples are in season all year long because, unlike other fruits or berries, apples are available all year round (from local sources). Because of that, this easy Apple Pie Bread can be enjoyed all year long, both summer and winter, and every day in between. The cake is also really easy to prepare, so there is no excuse to not bake it straight away, right?! ;PApple Pie Bread | Bake to the rootsI don\u2019t want to force anyone to heat up the oven for this cake\u2026 but I highly recommend it. If you like apples and apple cakes, you will love this cake too. It\u2019s tasty, and has a great texture\u2026 it\u2019s just lovely! And as you all know \u2013 the easier the recipe is, the more I like it ;PWell,\u2026 apples are actually harvested in autumn. I suppose everyone knows that. Something you might not know \u2013 apples stay fresh and are edible for 9-12 months if stored properly. Not if you store them at home in your fruit basket, of course. You need a special storage facility for that where you can control \u00bbenvironmental conditions\u00ab like temperature and stuff like that. I learned that when I was visiting an apple farm several years ago\u2026Apple Pie Bread | Bake to the rootsAnyway. So fresh, tasty apples are available all year round. Plenty of time to do something with them! With rhubarb, strawberries, or cherries, for example, you always have to hurry to get the freshest specimens of the season before they are gone again. In our area, for example, rhubarb \u00bbmade an exit\u00ab about a month before the usual end of the season this year. There was hardly to be found the past several weeks and when the supermarket had some, it was mostly wilted and hardly usable.Well\u2026 that will never happen with apples I assume. They are just everywhere and available all the time. That\u2019s probably the reason why we got so many different apple cake recipes here in Germany. You work with what\u2019s available all year round. That\u2019s why we Germans are also into potatoes a lot, I have a feeling ;PApple Pie Bread | Bake to the rootsThis apple pie bread is on the \u00bbhealthier side\u00ab of life. Regular spelt flour, wholemeal spelt flour, less sugar (or even no added sugar at all, if you prefer that), and of course healthy apples. Mix all of that and you get a delicious cake you can enjoy without any regrets. If enjoyed in moderation, of course. You should never overdo it with cakes and desserts. They are made for you to enjoy them and not something you should eat when you are hungry ;PClick on the picture to get to the recipe \u2013Click on the picture to get to the recipe \u2013If you want to try more recipes with apples, maybe because you might have a lot of apples lying around in the kitchen from your last shopping trip, you should definitely take a look at these two recipes here. These two bakes are absolute favorites here on the blog: my delicious Dutch Apple Pie and the ever-popular Invisible Apple Cake aka. Gateau Invisible aux Pommes. So good! ;PINGREDIENTS \/ ZUTATENFor the topping:3.5 oz. (100g) walnuts (or pecans), coarsely chopped3 tbsp. brown sugar (or xylitol*)1 tbsp. spelt flour1\/4 tsp. ground cinnamon1 tbsp. butter, meltedFor the batter:1\/2 cup (100g) sugar (or xylitol*)2 large eggs5.3 oz. (150g) Greek yogurt5.3 oz. (150g) applesauce (unsweetened)1 tsp. vanilla extract3 oz. (85g) butter, melted1 cup (130g) spelt flour3\/4 cup (100g) wholemeal spelt flour1 tsp. baking powder1 tsp. apple pie spice (see below)1\/4 tsp. salt2 medium apples, dicedsome sugar glaze for decorations (optional)F\u00fcr das Topping:100g Waln\u00fcsse (oder Pekann\u00fcsse), grob gehackt3 EL brauner Zucker (oder Xylit*)1 EL Dinkelmehl (Type 630)1\/4 TL Zimt1 EL Butter, geschmolzenF\u00fcr den Teig:100g Zucker (oder Xylit*)2 Eier (L)150g griechischer Joghurt150g Apfelmark (unges\u00fc\u00dft)1 TL Vanille Extrakt85g Butter, geschmolzen130g Dinkelmehl (Type 630)100g Dinkelvollkornmehl1 TL Backpulver1 TL Apple Pie Spice (s. unten)1\/4 TL Salz2 mittelgro\u00dfe \u00c4pfel, gew\u00fcrfeltetwas Zuckerguss f\u00fcr die Dekoration (optional)Apple Pie Bread | Bake to the rootsApple Pie Bread | Bake to the rootsApple Pie Spice4 tbsp. ground cinnamon1 1\/2 tsp. ground nutmeg1 1\/2 tsp. ground cardamom1 tsp. ground ginger1\/2 tsp. ground allspice1. Add the spices to a small container and mix to combine \u2013 that\u2019s it. The container should be airtight. Keep the spice mix in a cool and dark space. If you use freshly ground nutmeg I recommend using a bit less.Apple Pie Spice4 EL Zimt, gemahlen1 1\/2 TL Muskatnuss, gemahlen1 1\/2 TL Kardamom, gemahlen1 TL Ingwer, gemahlen1\/2 TL Piment, gemahlen1. Die Gew\u00fcrze in einer kleinen Sch\u00fcssel vermischen. Das war\u2019s schon. In einem luftdichten Beh\u00e4lter oder einer Gew\u00fcrzdose lagern. Wer frisch gemahlene Muskatnuss verwendet, sollte etwas weniger verwenden.Apple Pie Spice | Bake to the rootsDIRECTIONS \/ ZUBEREITUNG1. Start by preparing the topping. Chop the walnuts (or pecans) coarsely. Add the nuts with sugar, flour, ground cinnamon, and melted butter to a bowl and mix until well combined. Set aside.2. Preheat the oven to 350\u00b0F (180\u00b0C). Line a 9\u00d75-inch loaf pan* with some baking parchment and grease lightly. Quarter and core the apples and cut them into small pieces. If you prefer \u00bbskinny\u00ab apples, you should peel them first. Set aside.3. Add the sugar (or xylitol) and eggs to a large bowl and mix until very light and fluffy. Add the Greek yogurt, apple sauce, and vanilla extract and mix in. Next, add the melted butter and mix until well combined. In a separate bowl mix both types of flour, baking powder, apple pie spice, and salt. Add to the large bowl and fold in. Add the diced apples and fold in as well. Transfer about half of the batter to the prepared loaf pan and sprinkle with some of the topping. Next, spread the remaining batter evenly on top and sprinkle with the rest of the topping.4. Press the topping slightly into the batter and bake the cake for about 60-65 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down inside the pan for some time, then lift out with the baking parchment and let cool down completely on a wire rack. Decorate the cooled cake with sugar glaze to your liking (optional).1. Mit der Zubereitung des Toppings anfangen und daf\u00fcr die Waln\u00fcsse (oder Pekann\u00fcsse) erst einmal grob hacken. Die N\u00fcsse mit Zucker, Mehl, Zimt und der geschmolzener Butter vermengen. Zur Seite stellen.2. Den Ofen auf 180\u00b0C (350\u00b0F) Ober-\/Unterhitze vorheizen. Eine 23x13cm Kastenform* mit Backpapier auslegen und leicht einfetten. Die \u00c4pfel vierteln, entkernen und in kleine St\u00fccke schneiden (wer die Schale nicht mag, sollte die \u00c4pfel zuvor noch sch\u00e4len). Zur Seite stellen.3. Den Zucker und die Eier in einer gro\u00dfen Sch\u00fcssel hell und luftig aufschlagen. Joghurt, Apfelmark und Vanille Extrakt dazugeben und gut unterr\u00fchren. Als N\u00e4chstes die geschmolzene Butter dazugeben und ebenfalls gut unterr\u00fchren. In einer separaten Sch\u00fcssel beide Mehlsorten, Backpulver, Apple Pie Spice und Salz vermischen \u2013 zur gro\u00dfen Sch\u00fcssel dazugeben und unterheben. Die Apfelst\u00fccke dazugeben und ebenfalls unterheben. Etwa die H\u00e4lfte des Teigs in die vorbereitete Kastenform f\u00fcllen und mit einer kleinen Portion des Nuss-Toppings bestreuen. Dann den restlichen Teig gleichm\u00e4\u00dfig darauf verteilen und mit dem restlichen Topping bestreuen.4. Das Topping leicht in den Teig dr\u00fccken und den Kuchen f\u00fcr etwa 60-65 Minuten backen. Mit einem Holzspie\u00df testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Aus dem Ofen nehmen und einige Zeit in der Form abk\u00fchlen lassen, dann mitsamt Backpapier aus der Form heben und auf einem Kuchengitter komplett abk\u00fchlen lassen. Wer mag, kann noch mit ein wenig Zuckerguss dekorieren (optional).Apple Pie Bread | Bake to the rootsApple Pie Bread | Bake to the rootsCraving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!Here is a version of the recipe you can print easily. Printclock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid iconDescriptionA quick and easy bake \u2013 packed with loads of apples: a delicious Apple Pie Bread. It\u2019s a long-time family favorite everybody loves!For the topping:3.5 oz. (100g) walnuts (or pecans), coarsely chopped3 tbsp. brown sugar (or xylitol*)1 tbsp. spelt flour1\/4 tsp. ground cinnamon1 tbsp. butter, meltedFor the batter:1\/2 cup (100g) sugar (or xylitol*)2 large eggs5.3 oz. (150g) Greek yogurt5.3 oz. (150g) applesauce (unsweetened)1 tsp. vanilla extract3 oz. (85g) butter, melted1 cup (130g) spelt flour3\/4 cup (100g) wholemeal spelt flour1 tsp. baking powder1 tsp. apple pie spice (see below)1\/4 tsp. salt2 medium apples, dicedsome sugar glaze for decorations (optional)1. Start by preparing the topping. Chop the walnuts (or pecans) coarsely. Add the nuts with sugar, flour, ground cinnamon, and melted butter to a bowl and mix until well combined. Set aside.2. Preheat the oven to 350\u00b0F (180\u00b0C). Line a 9\u00d75-inch loaf pan* with some baking parchment and grease lightly. Quarter and core the apples and cut them into small pieces. If you prefer \u00bbskinny\u00ab apples, you should peel them first. Set aside.3. Add the sugar (or xylitol) and eggs to a large bowl and mix until very light and fluffy. Add the Greek yogurt, apple sauce, and vanilla extract and mix in. Next, add the melted butter and mix until well combined. In a separate bowl mix both types of flour, baking powder, apple pie spice, and salt. Add to the large bowl and fold in. Add the diced apples and fold in as well. Transfer about half of the batter to the prepared loaf pan and sprinkle with some of the topping. Next, spread the remaining batter evenly on top and sprinkle with the rest of the topping.4. Press the topping slightly into the batter and bake the cake for about 60-65 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down inside the pan for some time, then lift out with the baking parchment and let cool down completely on a wire rack. Decorate the cooled cake with sugar glaze to your liking (optional). Links marked with an asterisk (*) are affiliate links (advertising\/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.Apple Pie Bread | Bake to the rootsApple Pie Bread | Bake to the roots<\/p>\n","protected":false},"excerpt":{"rendered":"
Cakes, desserts, and stuff like that with apples are in season all year long because, unlike other fruits or berries, apples are available all year round (from local sources). Because of that, this easy Apple Pie Bread can be enjoyed all year long, both summer and winter, and every day in between. The cake is […]<\/p>\n","protected":false},"author":1,"featured_media":1559,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3],"tags":[],"class_list":{"0":"post-1558","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cakes"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/1558","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1558"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/1558\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/1559"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1558"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1558"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1558"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}