Abrahms' Family Recipes Apple-Cinnamon Loaf Meal plan
Done

Apple-Cinnamon Loaf

  1. Preheat the oven to 175 °C (Ober-/Unterhitze; 160 °C fan). Grease a loaf pan with butter 5 g and line the bottom with parchment paper.
  2. In a large bowl, whisk together egg 2, brown sugar 130 g, butter 100 g, vanilla extract 5 ml and Schmand 60 g until smooth. Stir in apple 3.
  3. In a medium bowl, whisk together flour 150 g, whole wheat flour 100 g, baking powder 5 g, baking soda 2 g, cinnamon 4 g and salt 2 g.
  4. Tip the dry ingredients into the wet ones and stir just until no dry flour remains. Fold in walnuts 60 g.
  5. Scrape the batter into the prepared pan and smooth the top with a spatula. Bake ⏲ 55–65 minutes, until a toothpick pushed into the centre comes out clean.
  6. Let cool in the pan for ⏲ 20 minutes. Run a paring knife around the edges, lift the loaf out onto a wire rack set over a plate, and let it cool a further ⏲ 10 minutes. Peel off the parchment.
  7. For the glaze, melt butter 30 g in a small saucepan with brown sugar 70 g and milk 30 ml. Bring to a boil, then boil gently ⏲ 2 minutes, stirring, until slightly thickened and caramel-coloured. Take off the heat, stir in a tiny pinch of salt 1 g and let cool ⏲ 5 minutes.
  8. Spoon the glaze slowly over the still slightly warm loaf and let it drip down the sides. Leave to set ⏲ 15 minutes before slicing.

Serves 8