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Apple Pie Filling Bread 1

Apple Pie Filling Bread

This Apple Pie Filling Bread transforms a can of pie filling into a mouthwatering quick bread that captures all the cozy flavors of apple pie without the fuss of making a traditional pie. Perfect for busy mornings, afternoon tea, or a comforting dessert!
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 320 kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Hand mixer or stand mixer
  • Wire Cooling Rack

Ingredients
  

For the bread base:

  • 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/2 cup unsalted butter softened (or 1/2 cup coconut oil for dairy-free option)
  • 3/4 cup granulated sugar can use coconut sugar for a less refined option
  • 1/4 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/4 cup milk or non-dairy alternative
  • 1 can apple pie filling 21 oz, apples roughly chopped

For the streusel topping:

  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/2 tsp cinnamon
  • 3 tbsp cold butter cubed (or coconut oil)
  • 1/3 cup chopped walnuts or pecans optional

Instructions
 

  • Preheat your oven to 350°F (175°C) and position the rack in the center. Grease a 9x5-inch loaf pan with butter or cooking spray, then line with parchment paper, leaving some overhang for easy removal.
  • Empty the can of apple pie filling onto a cutting board and use a knife to chop the apple slices into smaller, bite-sized chunks. Set aside ¼ cup of the filling's syrup separately.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice until thoroughly combined.
  • In a large bowl, using a hand mixer or stand mixer with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, then the reserved ¼ cup of apple pie filling syrup.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
  • Using a rubber spatula, gently fold in the chopped apple pie filling until evenly distributed throughout the batter.
  • In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the chopped nuts if using.
  • Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the streusel topping over the batter, gently pressing it down slightly so it adheres.
  • Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top begins to brown too quickly, tent with aluminum foil after 40 minutes.
  • Allow the bread to cool in the pan for 10 minutes before using the parchment paper handles to lift it out. Transfer to a wire rack and cool completely before slicing.

Notes

- Room temperature ingredients incorporate better than cold ones
- For best results, don't overmix the batter
- Store in an airtight container at room temperature for up to 3 days
- Refrigerate for up to 1 week
- Freeze for up to 3 months - slice before freezing and place parchment paper between slices for easy single-serving defrosting

Nutrition

Calories: 320kcalCarbohydrates: 48gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 62mgSodium: 220mgFiber: 2gSugar: 28g
Keyword Apple Bread, Quick Bread, Apple Pie Filling, Fall Baking, Apple Dessert
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