Cakes & pastries

Apple Fruit Bread

Name: Apple Fruit Bread
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: For 2 large or 4 small loaf pan:
Ingredients: 400 g apples, peeled, cored and small diced; 140 g Rapunzel Cristallino raw cane sugar; 200 g Rapunzel raisins; 150 g Rapunzel whole sweet apricots,; 250 g Rapunzel natural figs,; 500 ml apple juice; 500 g flour; 1 package baking powder; 2 tsp Rapunzel cocoa powder, low fat; 2 tsp gingerbread seasoning; 2 tsp cinnamon; 1 tsp Rapunzel bourbon vanilla powder; 100 g Rapunzel hazelnuts; 100 g Rapunzel californian almonds

120 Min.

For 2 large or 4 small loaf pan:

Vegan

Info

Perptime 60 Min.
Resttime 720 Min.
Baketime 60 Min.

Ingredients

Portions

400 g apples, peeled, cored and small diced
140 g Cristallino cane sugar HIH
200 g Raisins project
150 g Whole sweet apricots project
250 g Natural figs, project, demeter
500 ml apple juice
500 g flour
1 package baking powder
2 tsp Rapunzel cocoa powder, low fat
2 tsp gingerbread seasoning
2 tsp cinnamon
1 Bourbon vanilla powder HIH
100 g Hazelnuts project
100 g Californian almonds

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Mix diced apples with sugar and let sit overnight. Mix raisins, diced apricots and figs in a bowl and let soak in 250 ml apple juice overnight.

The day after, preheat oven to 170 ° C (circulating air). Mix flour, baking powder, cocoa and spices together in a bowl. Add the nuts, 250 ml apple juice, soaked dried fruit and apples and mix carefully.

Pour the mixture into greased loaf pan about ¾ full. Bake for about 1 hour till golden brown.

Tip: Immediately after baking, glaze the baked fruit bread with apple juice on top for extra glossiness.

USED RAPUNZEL PRODUCTS

Whole sweet apricots project

Natural figs, project, demeter

Raisins project

Californian almonds

Hazelnuts project

Bourbon vanilla powder HIH