Dutch (or German) G.F. Apple Bread made from Scratch. Since both countries claim it as their recipe, let;s not argue abut it, but make it awesome instead.

[Yvonne (Vonnie) Mostat, RN]

GLUTEN FREE APPLE BREAD:-  {THEY SAY PREPARATION TIME OF 10 MINUTES - I must be slow) Cooking time - about one hour, but check your oven temperature or watch it like a hawk from the stove window. Do not open the door until it is considered by you to be fully cooked. They say TOTAL COOKING TIME ONE HOUR AND 10 MINUTES. IT SERVES TEN PEOPLE.\1/2 Cup softened butter or 1 cube of butter

2 eggs- Beaten well)

1/2 Cup of milk (they say whole milk)

1 tsp. vanilla extract

1/2 tsp salt

1 tsp baking powder

1 1/2 Cups diced peeled hreen apple .... cut into small cubes of apple

1/2 Cup chopped walnuts or pecans  (I used the pecans because we are crazy about pecans

TOPPING:

5 tbsp. cold butter

1/3 Cup of four

2 tbsp. granulated sugar

2 tbsp. brown sugar

2 tsp. granulated sugar

VANILLA GLAZE:

1 tbsp. melted butter

1/2 Cup of powdered sugar

1/4 tsp. vanilla extract

INSTRUCTIONS:

Pre-heat oven to 350 degrees F.  Line a bread pan with parchment paper or spray with non-stick cooking spray.

Cream butter and sugar in a mixing bowl. Add in sugar, beaten eggs, milk and vanilla and mix to incorporate. Mix in gluten-free Flour  (the 1 - 1 variety is best. I used the Bob's Red Mill.  Cream the butter and sugar in a mixing bowl. Add the eggs, milk and vanilla and stir to incorporate. Mix in flour, salt and baking powder. Fold in apples and nuts. Transfer mixture to prepared baking pan.

For topping combine all ingredients and mix with a fork or pastry mixer until crumbly. Sprinkle over batter in pan.

Bake 350 degree 55 - 50 minutes, or until toothpick inserted in bread comes out clear. (Internal temperature of bread will be 200 degrees F when fully cooked.

Let cool. Remove from pan and drizzle top with vanilla glaze. Slice and serve. Store leftovers in an airtight container.  

Remove from the pan and drizzle top with vanilla glaze. Slice and serve.  I have tried whipped cream, (But it does add more calories.

Store leftovers in an airtight container.

IF YOU ENJOY THIS BREAD, TRY IT WITH A LEMON PUDDING PIE FILLING BEFORE YOU PUT THE TOPPING ON THE BREAD.  Again, Yummy, but if  you are calorie watching you know what to do.

 

The glaze I have used is icing sugar and either water or milk.  It won't last long anyway if you are having guests over.  (They will not know the difference between gluten free and a flour that contains gluten. But whenever you use gluten-free bread  baking like this I would stick with the gluten-free Flour until you have this receive down "Pat"

ENJOY.   Let me know how you make out with it.

 

 

 

 

[Scott Adams]

Thank you for sharing this recipe, it looks amazing!