Ovenly: Salted Apple Bread

Owners Agatha Kulaga and Erin Patinkin left their college degrees and 9-5 jobs behind to follow their passion for baking. They met at a food-focused book club and the rest is history. Their recipes come from Erin’s grandmother’s rich baking history and Agatha’s upbringing. Combined you’re getting rich, historic recipes that have been passed down and perfected. Two fantastic treats that they are known for are the Salted Peanut Butter and the Salted Chocolate Chip (secretly vegan).

The salted apple bread is a simple recipe that is great during the summer and fall. It’s perfect for any leftover apples or a seasonal treat in October or November to fulfill your cheat day. We overbaked ours a bit which made it a little dry but otherwise very edible. You can find this recipe in the book Ovenly by Agatha Kulaga & Erin Patinkin.

You’ll need a 9×5-inch loaf pan. 

Recipe

Ingredients

Softened unsalted butter and flour, for preparing the loaf pan

1/2 cup (4 ounces) unsalted butter

3/4 cup whole milk

3/4 cup sugar

2 large eggs, at room temperature

1/4 cup maple syrup (the darker the better; we use Grade B)

1/4 cup hazelnut oil (or substitute 1/4 cup canola oil)

1/2 teaspoon vanilla extract

2 cups all-purpose flour

1 cup rolled oats

1/2 cup whole-wheat pastry flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 1/2 cups (7 ounces) peeled, cored and cubed (into 1/2-inch pieces) apples

Salted breadcrumb Topping

1 tablespoon unsalted butter 

1/2 cup breadcrumbs, homemade or store bought 

1/2 teaspoon salt

Directions

1. In a small saucepan, melt the butter over medium-low heat. 

2. Add the breadcrumbs and salt, and stir continuously until the breadcrumbs are golden and fragrant, 5 to 7 minutes. 

Salted Apple Bread Directions

1. Preheat the oven to 375 F. Grease 9×5-inch loaf pan with softened butter and dust the pan with flour. 

2. In a small saucepan over low heat (or in a small, microwave-safe bowl in a microwave oven), melt the butter and set aside to cool. 

3. In a large bowl, whisk together the whole milk, sugar, eggs, maple syrup, oil, vanilla extract and melted butter until well blended. 

4. In a separate large bowl, whisk together the all-purpose flour, oats, whole-wheat pastry flour, cinnamon, baking soda, baking powder, salt, cloves and nutmeg. 

5. Using a spatula or a wooden spoon, add the flour-oat mixture to the milk mixture until almost combined. Fold in the apples until the ingredients are just wet, and the fruit is distributed throughout the batter. 

6. Pour the batter into the prepared loaf pan and top with the Salted Breadcrumb Topping. 

7. Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the bread comes out clean.