Posted by: marthabernie | December 24, 2014


I tried this recipe for the first time about a year ago, and it is really wonderful.  Not only does it use up soft and overripe apples, but it tastes really wonderful!  I subscribe to a British cooking magazine called BBC Good Food, which is based on the BBC cooking show and that’s where I found the recipe.  This apple loaf can easily compete with banana bread as an all time favorite!  I have not converted the measurements from metric, but you can easily do that on the internet before you make this for the first time.  Note also that the loaf pan is a two litre pan, which seems to be more prevalent in Europe than the U.S., so you may have a little batter left over if you use a smaller pan.  And…you can find Muscovado sugar at Whole Foods, or substitute brown sugar.


140 grams butter, cut into small pieces plus extra for the tin

250 grams self raising flour

2 teaspoons allspice or mixed spice

140 grams light muscovado sugar

100 grams raisins

3 large eggs, beaten

2 apples, peeled, cored and chopped

5 tablespoons milk


1 rounded tablespoon flour

25 grams butter

25 grams light muscovado sugar

1 rounded tablespoon roughly chopped pecans

Heat oven to 160 degrees Celcius (about 325 degrees F).  Butter and line the base of a 2 litre loaf tin with baking parchment.  Tip the flour and spice into a food processor and add the butter.  Pulse to make fine crumbs, then mix in the sugar.  Tip into a mixing bowl and stir in the raisins, eggs, apples and milk.  Mix well until everything is evenly combined, then spoon into the prepared tin and smooth the top.

To make the topping, rub the flour, butter and sugar through your fingers to make a rough crumble, then stir in the nuts.  Sprinkle evenly over the cake mixture and bake for 50 to 55 minutes, until firm to the touch and a fine skewer inserted into the center comes out clean  Cool in the tin for 15 minutes, then turn out and cool on a wire rack.




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