Apple Crunch Loaf
Cooking Time:
1:20 (approx.)Number of Servings:
12INGREDIENTS
20
tsp (100 ml)
baking powder
2
tsp (10 ml)
unsalted butter
2
cup (500 ml)
unbleached bread flour
1/2
cup (130 ml)
toasted walnuts, coarsely chopped
1/2
tsp (0 ml)
salt
1/2
cup (130 ml)
pitted dates, chopped
2 1/2
large eggs
2
large apples, peeled and cored
2
tsp (10 ml)
ground cinnamon
2
tbsp (30 ml)
granulated sugar
2
tbsp (30 ml)
finely chopped walnuts
1/2
cup (130 ml)
canola oil
1/4
tsp (0 ml)
baking soda
1
tsp (10 ml)
vanilla extract
DIRECTIONS
- Preheat oven to 300 F (150 C).
- Generously grease a 9x5 inch (2 L) loaf pan with melted butter.
- Refrigerate pan to let it solidify.
- Dust with flour shaking out excess.
- Shred apples using the large holes of a box grater to make about 1 cup (250 ml).
- Combine oil, sugar, eggs and vanilla in a large bowl.
- Whisk together until evenly blended. Stir in grated apple.
- Sieve flour, baking powder, cinnamon, salt and baking soda together.
- Stir in dates and walnuts.
- Add to apple mixture and fold together just until combined. Batter will be stiff .
- Scrape into prepared pan.
- Combine streusel topping ingredients in a small bowl.
- Stir to blend and sprinkle over top of batter.
- Bake in the centre of the oven for about 1 hour and 20 minutes.
- Loaf is done when cake tester inserted in centre comes out clean.
- Remove and cool in pan on a rack for about 15 minutes before turning out of pan and cooling completely.
