Tony`s Apple Bread
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 6 hrs 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g apples
- 200 g suar
- 200 g raisins
- 200 g hazelnuts, whole
- 1 teaspoon, leveled clove (s), ground
- 1 teaspoon, leveled cinnamon, ground
- 1 teaspoon, heaped cocoa powder
- 1 tablespoon rum
- 400 g flour
- 0.25 ¼ pack baking powder
- Powdered sugar, optional
Print Recipe
Pin Recipe Instructions
- Peel the apples, grate them roughly and mix with the sugar. Let stand for at least 6 hours, better overnight, so that you can draw juice.
- Rinse the raisins with hot water and drain. Add to the apples along with the hazelnuts, spices, cocoa and rum and mix in. Mix flour with baking powder, sieve over the apple mixture and stir in. If the mixture is too dry, you can add a dash of apple juice.
- Pour the dough into a large loaf tin lined with baking paper, smooth it out and bake in the oven preheated to 180 ° C on the 2nd rack from the bottom for about 70 minutes. Let cool in the tin for about 1/2 hour, then turn out onto a wire rack and sprinkle with powdered sugar if necessary.
- Wrapped in aluminum foil, the apple bread will keep for several days.
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