A fun, hearty Amish Friendship Bread variation reminiscent of the apple spice breads. The whole-wheat flour and oats give this Apple Spice Amish Friendship Bread a nuttier, wholesome taste and texture.
Apple Spice Amish Friendship Bread
The whole-wheat flour and oats give this Apple Spice Amish Friendship Bread a nuttier, wholesome taste and texture.
Ingredients
- 1 cup Amish Friendship Bread starter
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon allspice
- ⅓ cup oil
- ¼ cup brown sugar
- 2 eggs
- ½ cup milk
- 1 cup unsweetened applesauce
- 1 large apple peeled, cored and diced
- 1 cup rolled oats
- ¾ cup walnuts coarsely chopped
- 1 cup currants
Instructions
- Preheat oven to 325° F (165° C).
- In a large bowl, combine dry ingredients.
- In another bowl, cream oil and brown sugar. Add eggs, milk, applesauce, apples and starter.
- Stir oats, walnuts and currants into dry ingredients. Add wet ingredients to dry and combine just enough to moisten all.
- Spoon into greased pans that have been dusted with a cinnamon-sugar mixture of ½ cup sugar and 1½ teaspoon cinnamon.
- Bake for 45 minutes or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
- ENJOY!
Have you made this?Mention @friendshipbreadkitchen or tag #friendshipbreadkitchen!
>> Have you tried this? Share your best pic with us or leave a comment below and let us know how it worked for you!
I haven’t tried this recipe yet. Would it turn out okay if I omitted the wheat flour and just used 1 cup of all purpose flour instead?
Thank you
Definitely very moist (a little too much so for me) comes out like a steamed pudding, rather than cake, but it does taste very good. Second time around, having double-checked my measurements I added an extra half cup of whole wheat flour. The consistency going into the cake pan was much better. Hope it turns out OK
This is the most chock-full-of-nutrients bread I have made thus far. It comes out quite yummy and moist. The toothpick test is definitely necessary. My two loaves came out wet even after the indicated time of 45 minutes, so I had to leave the loaves in the oven a few minutes longer, checking the doneness at three-minute intervals with the toothpick test. The moisture could have been due to the large apple? I used a very large one. In addition, I added an egg yolk because some eggs marked as “large” seem quite small to me. Perhaps that was my trouble. Nevertheless, the breads were a hit with the family. Thank you. I love healthy breads with grains, fruits, and nuts.
Hi TJ! So glad you enjoyed the recipe! We love to hear that. Yes, it definitely could have been from the apple or the additional egg. We often find we have to bake recipes just a little longer when they have fruit in them. ❤️
I made this over the holidays. Baked in a Bundt pan, told my family it was CAKE and served it as a desert with homemade caramel sauce. They LOVED it! I’m the only one who knew it was packed full of good-for -you oatmeal and whole wheat flour…
That sounds delicious, Tiffany! Thanks for sharing! ❤️
My daughter has been asking me to make apple cinnamon cake/bread so I made this today. Didn’t have applesauce so I used 2/3c oil and two apples instead of one. One finely diced and one in bigger dice. Baked in a 9×9 and sprinkled the cinnamon sugar on top instead of in the pan. Delicious and healthy!
Sounds delicious, Emily! Thanks for sharing!
New to Friendship Bread and have been enjoying the recipies on this site. Each one I have tried, I think that is my favorite. This one is hands down A favorite!! Didn’t have the currants, but it was so good anyway. I was a little concerned about the comments on the bread not rising much, however, the texture was wonderful and the rise was just fine. (It was similar to the rise I get on my mom’s banana bread, so it was within my expectations.)
I can’t wait to try the Apple-Orange bread now too!
Yay, so glad to hear this, Diane! Thanks so much for sharing your journey with us — I’m glad the recipes have found a home with you!
This tasted AMAZING! It’s probably the 10th or 15th recipe I’ve tried on this site and it is definitely a keeper. The chunks of apple were moist and delicious. I left out the nuts and use craisins instead of currants because I didn’t want to go to the store. It tasted equally good on day 1 and 2, which is rare with these recipes. Most of the breads here taste better on day 2. We ate it all, so I can’t speak to longer than that.
Hi Karen! So glad that you’re enjoying the recipes and adding your own twists to them. Happy baking!
I would love to make this for my neighbors Jack & Tina! 🙂
Just made this using all ww pastry flour and splenda with a drizzle of real blackstrap molasses because I can’t eat much sugar. I used 2 T of nonfat yogurt and cut the oil to less than 1/4 stick of unsalted butter. I upped the spices a bit. The yogurt kept it very moist, I think. It didn’t rise a lot, but it’s very delicious.
I made this without the currants – it came out well. It didn’t rise as much as other recipes I’ve tried but it still tasted great. I was careful not to over-bake per the notes.
Only 5 more days to go then I can start making my breads!! Can not wait.