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Happy New Years Eve! I hope you have some fun plans for tonight. We’ll be heading to a party tonight just down the street. With a toddler in tow the closer to home the better. He’s usually in bed at 7:30pm so I can’t wait to see how late all the excitement keeps him up. I do know he’ll prob be up at 6:30am tomorrow so I foresee a long day ahead of us.

I always love to add some type of bread in my baskets and this one has the perfect flavor and holiday feel. It works as both a breakfast bread or as part of a dessert. I made 2 larger loaves then started making 3 smaller size ones to make it stretch which took about 45 minutes to bake.

Here’s how I packaged them up –

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And my little elf helping out in the kitchen –

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Apple Pie Bread

(Adapted from My Baking Addiction)


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For the Batter

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup lightly packed light brown sugar

1/4 cup buttermilk

2 teaspoons baking powder

2 eggs

1 1/2 teaspoon vanilla

2 cups Gold Medal all-purpose flour

2 teaspoons homemade apple pie spice

1/2 teaspoon salt

2 cups shredded, peeled apple (about 4 medium or 2 large) (see note below)

3/4 cup chopped pecans

1/2 cup dried cranberries

For the Streusel Topping

1/4 cup lightly packed light brown sugar

3 tablespoons all-purpose flour

1/4 teaspoon homemade apple pie spice

2 tablespoons unsalted butter

1/3 cup chopped pecans


Preheat oven to 350°F. Spray a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.


In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium-high speed for about 30 seconds.


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Add in sugars and mix until well combined.


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Add buttermilk and baking powder; beat until combined.


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 Add eggs and vanilla; beat until thoroughly incorporated.


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 In a medium bowl, combine flour, apple pie spice and salt, whisk until combined.


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Slowly add the flour mixture to the bowl and mix on low speed until just incorporated.


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Fold in apples, pecans and cranberries.


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Spoon batter into prepared pan; spread evenly. Prepare the Streusel Topping.


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In a small bowl, combine brown sugar, flour and apple pie spice. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pecans. Spoon Streusel Topping over the batter, pressing them gently into the batter.


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Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean.


Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.


– Depending upon the type of apples you use, you may end up with a great deal of liquid after grating the apples. I suggest using only the grated apples, not the liquid that is produced. If necessary, lightly squeeze the apples to release any excess juice before adding them to the batter.

– I have made this recipe using Honey Crisp and Granny Smith apples.

– Raisins and walnuts would be a spectacular addition to this bread.

– You don’t have to wait for the loaf to sit overnight before cutting, it just tastes better after the flavors have had a chance to meld.

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