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Author Notes: A delicious bread made with Red Rooibos tea leaves, Autumn spices and Gala apples. - Kimber Brown
Food52 Review: WHO: Kimber Brown is a lifestyle photographer, food blogger, yogi, and explorer. She lives in Redondo Beach, California.
WHAT: A new quickbread to add to your holiday repertoire.
HOW: Slice your apples, fold your dry ingredients into your wet ingredients, and send your loaves off into the oven. Top with a brown sugar-y crumble halfway through baking.
WHY WE LOVE IT: We love how refined this quickbread tastes; the rooibos and apple give it a floral fruitiness that feels elegant and special. We see this as part of a brunch spread, or as an afternoon snack with a cup of tea. (We wouldn't mind it as breakfast in bed, either.) - A&M
Makes two 9- x 5-inch loaves
- 2 2/3 cups unbleached white flour
- 2 tablespoons organic red rooibos tea leaves, loose
- 1 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons cinnamon, ground
- 1 vanilla bean, caviar removed
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 organic eggs, beaten
- 2 large organic gala apples, peeled, cored, coarsely diced
- 1/3 cup unbleached white flour
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon, ground
- 3 tablespoons unsalted butter, cubed
- Preheat the oven toe 325°F. In a mixing bowl combine the Unbleached White Flour, Rooibos Teal Leaves, Baking Soda, Salt, Cinnamon, and Vanilla Bean Caviar – mix thoroughly. Set aside.
- In a stand mixer add the Granulated Sugar and Vegetable Oil and mix. Slowly beat in the eggs one at a time. Remove from stand mixer and fold in the Gala Apples. Add the dry ingredients and continue to mix by hand.
- Grease your loaf pans, line with wax paper followed by greasing the wax paper. Evenly pour the batter into the two loaf pans and give them a good hit on the counter top to release any bubbles that might have formed.
- Bake the loaves for about 20 minutes. While the loaves are baking, combine the All-Purpose Flour, Granulated Sugar, Brown Sugar, Cinnamon and Butter in a food processor. Pulse until the butter has been evenly cut – the mixture should be pretty chunky and the consistency of wet sand. Pull out the bread after 20 minutes and sprinkle the topping on each loaf. Continue to bake for another 35-40 minutes or until your “toothpick test” comes out clean.
- Allow the loaves to cool for about 10-15 minutes before removing from their tins and transferring to a cooling rack before enjoying.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!