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Maple Sugar Bread

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Recipe

 

Yield

1 loaf

Prep

60 min

Cook

90 min

Ready

150 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
6 medium Granny Smith apples
peeled, cored, cut 1/2 inch, lengthwise slices
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½ cup water
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1 cup hazelnuts (filberts)
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2 ½ cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon cinnamon
ground
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½ teaspoon nutmeg
freshly grated
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½ teaspoon salt
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1 cup raisins, seedless
seedless,coarsely chopped
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1 teaspoon butter
softened
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½ cup butter
softened
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¾ pound maple sugar
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3 large eggs
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Ingredients

Amount Measure Ingredient Features
6 medium Granny Smith apples
peeled, cored, cut 1/2 inch, lengthwise slices
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118 ml water
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237 ml hazelnuts (filberts)
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591 ml all-purpose flour
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5 ml baking soda
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5 ml cinnamon
ground
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2.5 ml nutmeg
freshly grated
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2.5 ml salt
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237 ml raisins, seedless
seedless,coarsely chopped
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5 ml butter
softened
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118 ml butter
softened
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340.2 g maple sugar
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3 large eggs
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Directions

Combine apples and water in a 2 or 3 quart enameled saucepan, bring to a boil over high heat.

Reduce heat to low and simmer partially covered for about 20 minutes, or until the apples are soft and a slice can be mashed easily against the side of the pan with the back of a spoon.

Purée apples through a food mill or rub them through a fine sieve into a bowl.

Measure and reserve 1½ cups of the puree; save any extra purée for another use.

Meanwhile, preheat the oven to 350℉ (180℃).

Drop the hazelnuts into enough boiling water to immerse them completely andamp; cook briskly, uncovered, for 2 min.

Drain nuts in a sieve and with a small, sharp knife, peel them while they are still hot.

Spread nuts in a baking dish andamp; toast them in the middle of the oven for about 10 min. stirring them from time to time so they color delicately on all sides.

Chop hazelnuts coarsely and set them aside.

(do not turn off the oven) Combine flour, baking soda, cinnamon, nutmeg, salt and sift them onto a plate or a sheet of wax paper.

Place the raisins in a bowl, add about ¼ cup of the flour mixture and toss gently but thoroughly togeher.

Use teaspoon of butter to coat bottom andamp; sides of a 9x5x3 loaf pan.

If maple sugar is moist, grate it on the finest side of a stand-up hand grater.

If it is dry, grate it with a nut grinder. (about 1½ cups of grated maple sugar.)

In a deep bowl, cream ½ cup of softened butter and maple sugar together, beating and mashing them against the sides of the bowl with a large spoon until they are light and fluffy. (or use an electric mixer) Add eggs, one at a time, beating well after each addition.

Then beat in about ⅔ cup of the flour mixture andamp;, when it is completely incorporated, about ½ cup of the apple puree.

Repeat two more times until all of flour mixture and apple purée have been added, then stir in the hazelnuts and raisins.

Pour the batter into buttered pan, spreading it and smoothing the top with a spatula, and bake in the middle of the oven for 1½ hours, or until the top is golden brown and a toothpick or cake tester inserted in.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 434g (15.3 oz)
Amount per Serving
Calories 93245% from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 18g 89%
Trans Fat 0g
Cholesterol 222mg 74%
Sodium 661mg 28%
Total Carbohydrate 39g 39%
Dietary Fiber 9g 36%
Sugars g
Protein 38g
Vitamin A 20% Vitamin C 17%
Calcium 11% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
 

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