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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Notes

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

Reviews (1)

53 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 20
  • 2 star values: 21
  • 1 star values: 2
Rating: 2 stars
I just tried this recipe with disappointing results. The bread fell and feels way too moist, even with plenty of baking time. After chopping 2 small apples, I only had 1 cup so I kept chopping - but I think this was an unwise choice (many of the apples sank to the bottom). Tastes OK, but the texture is off.