Apple Bread and Apple Braid

Apple Bread and Apple Braid

I can’t decide which of these I love more. I tend to decide which one to make depending on what I have and how much time I have. These recipes are great around the holidays or anytime, really. You can use any fruit really to make this bread your own. My favorites are apple and peach. Just substitute out the fruit you want and make your own unique bread.

Apple Bread apple-bread


4 cups flour

2 teaspoons baking Soda

1 teaspoon salt

2 teaspoons cinnamon

2 cup sugar

4 eggs, beaten

1 cup oil

1/4 cup sour Cream

2 teaspoons vanilla

2 cups chopped apples

1 cup chopped nuts


Preheat oven to 350°. Sift together flour, baking soda, cinnamon and salt and set aside. Combine sugar, eggs, oil, sour cream and vanilla, beating well. Blend into flour mixture. Fold in apples and nuts and pour into 2 greased and floured loaf pans. Bake 1 hour or until loaves test done.
Makes 2 loaves.

Apple Braidapple-braid



1 Package refrigerated crescent rolls, 8 oz.

2 Tablespoons all-purpose flour

1/3 Cup granulated sugar

1/4 Teaspoon ground cinnamon

1/8 Teaspoon ground nutmeg

1/8 Teaspoon ground cloves

2 Medium apples, peeled, cored and thinly sliced into rings

2 Teaspoons butter or margarine, melted


1/2 Cup powdered sugar

2 Teaspoons milk, up to 3


Preheat oven to 375 degrees F. For braid, unroll crescent dough into 2 rectangles. Place in greased 13×9-inch baking pan with long sides overlapping 1/2 inch: press perforations together to seal. Lightly sprinkle surface of dough with flour. Pat dough out with fingers to form 13×7-inch rectangle. In medium bowl, combine sugar, cinnamon, nutmeg and cloves. Cut apple slices into quarters: add to sugar mixture and toss lightly. Place apple slices in 2-inch wide strip lengthwise down center of dough to within 1/4 inch of each end. Make cuts, 3/4 inch apart, on longest sides of rectangle just to edge of filling. Braid dough by folding strips at an angle across apple mixture, alternating dough strips from one side to the other. Fold top and bottom ends over; press to seal. Brush with butter. Bake 30 minutes or until golden brown. Cool slightly.

For glaze, combine sugar and milk in small bowl: stir until smooth. Drizzle glaze over warm braid, serve warm.
Yield: 10-12 servings.



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