I’m back! It took me longer to get this post written and posted than I had hope, but here it is! I’ve spent countless hours this past week searching for a wedding venue, so baking and blogging has taken a back seat. Hopefully as wedding planning progresses, I can balance priorities better! At any rate, today’s post is not one of my best – in fact, it’s kind of a disaster! Read on 🙂
We all know mistakes happen. It’s a part of life. Baking mistakes happen too, no matter how you try to avoid them – sometimes out of ingredient issues, but more often because of baker error. This is one of the latter cases – in all honesty, the only reason I made any mistake is I was too excited to taste this bread. Because of my enthusiasm, I took the bread out of the pan when it wasn’t cool enough and it actually imploded and ended up a hot mess (literally) that was not worthy of having it’s picture taken. Never in all my years of baking has this happened, but I guess it was bound to eventually? My first reaction was serious frustration, because I hate when recipes don’t work out, but after tasting a few bites of the mess, I was delighted to find it still tasted quite delicious.
So what did I do? Well we ATE IT, of course (even though I had individual apple hand pies in the oven that were already meant for dessert…), and then when we were done I did my best job piecing it back together with hopes to get at least one or two decent photos. As you can see from the above photos, it wasn’t looking good, but lo and behold when I sliced it up the next morning, I got a few mostly pretty looking pieces!
Sure, these aren’t the prettiest pieces of quick bread I’ve ever photographed, but you get the idea. And honestly the appearance doesn’t really matter, because this bread is SO good! So so so so good. Seriously. The bread itself is dense and sweet, with a generous ripple of cream cheese filling running through the center, and plenty of pieces of tender apple.
Riley kitty decided she wanted in on the action. This happens far too often in our house, and she often gets cropped out… but today, I let her stay 🙂 She says hello!
Overall, as silly as this mistake was and as messy as the loaf became because of it, this recipe is a total win and I absolutely loved it. It’s the perfect fall dessert, and while on the heavier side as far as quick breads go, we had no problem polishing it off in just a couple of days. Delightful!
What’s the worst mistake you’ve ever made in the kitchen?
Apple Pie Bread
adapted from Baked by Rachel
1 1/4 cups flour
1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp apple pie spice (or pumpkin pie spice)
1/3 cup vegetable oil
1/3 cup apple juice
3/4 cup brown sugar
1 1/2 cups shredded apples (I used Macintosh)
1 1/2 cups chopped apples
Vanilla Bean Cream Cheese Swirl Ingredients
1 8 oz package cream cheese, room temperature (low fat is fine)
1/4 cup powdered sugar
1 tsp vanilla bean paste (or use 1 tsp vanilla extract)
2 tbsp flour
4 tbsp sugar
1/2 tsp apple pie spice (or pumpkin pie spice)
2 tbsp butter, cold
Preheat the oven to 350 degrees. Grease an 9×5-inch loaf pan and set aside.
To make the bread: Using a wooden spoon or spatula, gently mix the egg, vegetable oil, apple juice, and brown sugar in a large bowl. Add in the apples and stir to coat.
In a separate medium bowl, sift both flours, baking powder, baking soda, salt and apple pie spice. Mix the dry ingredients into the wet ingredients and stir until incorporated. The batter will be thick. Set aside.
To make the swirl: Whisk all the ingredients in a small bowl until completely incorporated and smooth, set aside.
To make the crumble: Mix the flour, sugar and apple pie spice in a small bowl until incorporated. Cut in the cold butter until the mixture resembles course crumbs – using your fingers or a pastry cutter.
To make the loaf: Pour half the bread batter into the prepared pan, then evenly pour the cream cheese mixture over top. Pour the remaining bread batter over the cream cheese, then sprinkle the crumble mixture on top. Lightly press the crumbs into the batter to secure.
Bake for 65-75 minutes, until a toothpick inserted into the center comes out clean. Cool for at least 15 minutes in the pan, then finish cooling on a wire rack.