Sweet, warm bread that smells as delicious as it is! I can’t get enough of this bread, and neither can my husband!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 10 |
| Yield: | 1 loaf |
Ingredients
- 1 (21 ounce) can apple filling
- 1 cup butter, at room temperature
- ½ cup white sugar
- ½ cup (packed) dark brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup raisins
- ¾ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 loaf pan.
- In a medium bowl, use a potato masher to break up apples in the filling; set aside. In a large mixing bowl, cream together butter, white sugar, and brown sugar. Stir in eggs, apples, and vanilla extract until well blended. Sift together flour, baking soda, cinnamon, and salt. Stir into apple mixture, then stir in raisins and walnuts. Pour batter into prepared pan.
- Bake in preheated oven for 60 minute, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
Nutrition Facts
| Calories | 509 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 13 g |
| Sodium | 418 mg |
| Sugars | 29 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I divided the batter into 7 mini loaves and baked them for 40 minutes and they turned out perfect. Really good recipe. Moist and tender and very tasty. If things are not getting done, check your oven temp. It’s not really bread, it’s cake. Really good ‘cake’.
I added a crumble topping! And like Others I had to bake an extra 45min.
So I had the same problem someone else did – where inside didn’t cook well at all. I think it was because I didn’t completely PULVERIZE the apple filling and then make sure it was 100 percent mixed into rest of batter. BUT having said that – it was delicious. I probably will try it again.
This recipe was just what I had been looking for for years. It was gone in no time. I served it with soft cream cheese spread Already they are asking when I will be making it again? I usually make Pumpkin bread at Thanksgiving, think I will make this bread this year instead, Thanks for the recipe.
Fantastic! My son ate the entire loaf in one day.
Very easy & so yummy!!! Is now a fav of mine.
I puréed my home canned apple pie filling, and put in muffin tin. Turned out great.
I didn’t make a single change and it turned out wonderful and delicious!
Easy to make. I added one chopped granny smith apple to it. I baked it per instructions, in two smaller loaf pans. It was not done at all. I did like the flavor. I might try it again, but in a 9 x 13 pan or a jelly roll pan. There is a lot of pie filling for just 2 cups of flour.
Made it following the directions and it was fantastic!
I used a 9 x 13 metal pan and baked it for 30 minutes. Turned out moist and delicious. The next time I make this — and I’ll definitely be making this again— I would add a cup of chopped apple pieces. That was the only complaint….everyone wanted more apple inside. This is more of a cake than a bread. I did add a cinnamon glaze on top which I will do again. Love this!
I used a 9 x 13 metal pan and baked it for 30 minutes. Turned out moist and delicious. The next time I make this — and I’ll definitely be making this again— I would add a cup of chopped apple pieces. That was the only complaint….everyone wanted more apple inside. This is more of a cake than a bread. I did add a cinnamon glaze on top which I will do again. Love this!
My family and I liked it. I will make it again.
Great recipe. I used a Bundt pan. I only used a 12can of pie filling. I used 8T butter. I added 1cup mashed bananas to compensate for the reduction in pie filling. (I had a half can left from another recipe and wanted to try this recipe so I improvised ) baking time in Bundt pan was 45minutes
This is CAKE, not bread. It’s amazing!
I just tried this recipe (i noticed the other reviews were fr 10 years ago) and followed it exactly, except, I baked it in a 9 x 13 pan (as the other reviewer said) and baked it for 35 minutes. I turned out good and moist. I also drizzled it with cinnamon glaze and it was a perfect bread for fall. My son loved it so much!!!
Similar to spice cake but milder. Mine came out a little dry…not sure why but a tall glass of milk and yum!!
So delicious! Changes I made: Used 1/2 c butter and 1/2 c applesauce instead of 1 c butter. Omitted raisins (just because I didn’t have any). Baked about 1 1/2 hours. This was very moist, even with longer baking time.
I had a can of pie filling and it was a cold rainy night, I stumbled upon this recipe, I am glad i did! Recipe was a big hit with my family! 3/4 of it was gone by the next morning. I used the 9×13 aluminum pan, and it cooked in 30 minutes. Not sure anyone was using glass to bake in, but they tend to take longer to cook. Only thing I might do next time is put more apples in because my teens likes them. This recipe is a keeper. Thank you!
Thank you, love that this recipe is still out here! Perfect for dessert! I needed something bigger (9×13) than a loaf & after all the “too much batter” comments, I went for it! I only changed the spice (Hub loves apple pie spice), raisins out due to allergies & sub for walnuts with pecans for same reason. Wonderful, light, moist squares that I topped with warm apple butter…thought I was gonna have to fight just to get a piece! Shared website with 4 guests so they could have! This is a keeper!
I used caramel-apple pie filling, pecans, and diced a few caramel chews. It was delicious! My family was thrilled. Apple pie bread has been requested since I prepared this. It was moist and decadent.