APPLE PIE BREAD by NancyC
Makes one 9 × 5″ loaf

1/2 cup (1 stick) unsalted butter, softened
1 cup light brown sugar, packed
2 large eggs
2 cups all-purpose flour (I used unbleached flour)
2 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1 (21-oz.) can apple pie filling
powdered sugar for dusting on top of the loaf

Preheat oven to 350˚F. Grease and flour a 9 × 5″ loaf pan.

Open the can of apple pie filling and spoon entire contents into a small bowl. Cut apple wedges into small chunks (thirds or fourths) with a knife; set aside.

In large bowl, cream softened butter and brown sugar until well-blended. Add eggs and blend well.

In medium bowl, mix flour, baking powder, cinnamon, cloves, and nutmeg, blending well. Add these dry ingredients to the butter-sugar-egg mixture, and blend everything well. Then add in the apple pie filling (with your cut-up wedges) and stir mixture until well blended, but don’t over mix.

Pour batter into your greased and floured 9 × 5″ loaf pan and bake at 350˚F for 60 to 63 minutes, or until top of loaf is set and toothpick inserted in center comes out clean (it may not come out totally clean because of the denseness of the bread). Remove from oven and let cool in pan for 5 minutes.

Remove from pan to a wire rack to let cool. Dust top of loaf with powdered sugar while it’s still slightly warm. You can eat it then, or let it completely cool before eating it…the loaf will be easier to slice when it’s completely cool.

Recipe from NancyC | nancy-c.com