This recipe for an Apple bread is actually a cake-bread or batter bread and can either be made in a bread machine or finished in the oven. It uses the cake setting on a bread machine, but if you’re machine doesn’t have a cake setting you can always use the pizza dough setting and bake it in a bread pan in the oven. The reason you use the pizza dough setting to mix the batter is because it doesn’t have a rising cycle which is unnecessary for a cake bread. The typical recommendation for any baking apple is a green-apple like a Granny Smith. I’ve used every kind of apple for baking and you should feel free to use what you like or have on hand. They’ll need to be peeled, cored and chopped but the apple flavor will always come through regardless of the variety.
Pour all of the ingredients into the bread pan in the order indicated.
Select the cake or cake-bread setting for a 1.5 loaf for medium crust.
If you don’t have a cake or cake-bread setting add the dough to the bread pan in the same order indicated and select the pizza dough setting until the batter is done.
Pre-heat oven to 300° F./150° C. Butter a 8-½ inch by 4 ¼ baking pan and pour in the batter.
Bake for 70 minutes or until a skewer or toothpick emerges dry from the center.
Let rest for 10 minutes and slice and serve. Can be wrapped and refrigerated for up to one week.