Combining two of the key autumnal flavours, this loaf is set to win the hearts of all that eat it. Packed full of apple chunks with just a hint of warm spice, this bread is ideal for the season, and would be great warmed up with butter. These flavours mixed with the sticky apricot glaze, this bread has just the right amount of sweetness and would complement a cup of coffee perfectly. This is so easy and quick to make, and would be perfect for our Bring & Buy stall!
- 75g unsalted butter
- 200g self-raising flour
- 100g light muscovado sugar
- 1 teaspoon ground cinnamon
- 3 dessert apples, about 350g before peeling
- 3 eggs, beaten
- 1-2 tablespoons demerara sugar
- 2 tablespoon warmed, sieved apricot jam
- Preheat your oven to 180c/gas mark 4. Grease and line two 450g/1lb deep loaf tins with a strip of baking paper.
- In a large bowl, rub the butter and flour together until it resembles fine breadcrumbs. You can also do this in a food processor if you want! Then stir in the muscovado sugar and cinnamon.
- Peel the apples. Core and dice two and a half of them, and stir into the cake mixture with the eggs. Beat until combined well.
- Divide the mixture between your two loaf tins. Thinly slice the remaining apple and arrange in a row along the middle on top of each cake. Sprinkle with demerara sugar and bake for 35-40 minutes, or until gold brown, risen firm to the touch in the centre and just shrinking from the sides of the tin.
- Brush the top of the loaves with the apricot jam, then allow to cool in the tins for 10 minutes. Turn out and leave to cool on a wire rack.
This is a Mary Berry recipe, so you can be sure that it’s absolutely gorgeous. As we mentioned, this would be great to slice up and serve at our Bring & Buy stall. There’s still time to make one, as our next meeting is the 1st November!