Apple Quick Bread with Oatmeal-Walnut Crumble and Caramel Sauce

Cider, Calvados, and cubes of fresh apples pack a punch in this moist quick bread.

  • Yield: Makes one 5-by-9-inch loaf
Apple Quick Bread with Oatmeal-Walnut Crumble and Caramel Sauce

Source: Martha Stewart Living, November 2009

Ingredients

  • Unsalted butter, for pan
  • 2 cups all-purpose flour, plus more for pan
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup packed dark-brown sugar
  • 2 large eggs
  • 1/2 to 3/4 cup fresh cider
  • 1/4 cup apple brandy, preferably Calvados (optional)
  • 1/2 teaspoon pure vanilla extract
  • 2 small apples, preferably McIntosh, peeled, cored, and cut into 1/2-inch cubes (2 cups)
  • Oatmeal-Walnut Crumble
  • Caramel Sauce

Directions

  1. Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. Whisk together flour, baking powder, cinnamon, and salt. Mix together oil and sugar with a mixer on medium speed until combined. With machine running, add eggs, 1 at a time. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with 1/2 cup cider and the brandy (if not using brandy, use an additional 1/4 cup cider), beginning and ending with flour. Add vanilla, and fold in apples. Pour mixture into pan, and top with oatmeal-walnut crumble.

  2. Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 45 to 55 minutes. Transfer pan to a wire rack, and let cool for 15 minutes. Invert pan to remove bread. Let cool completely on a wire rack, crumble side up. Drizzle with caramel sauce just before serving.

Cook's Note

Bread can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.

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