“This recipe was given to me in Dallas by a 90-year old lady in our church. It had been used in her family for many years.” — Betsy Oppenneer
First time making Birnenbrot. And I didn’t have Birne (pear), so I made Apfelbrot instead. The filling is apple, raisins, cranberries, walnuts, fresh orange juice, lemon zest… and rum. Can’t forget the rum.
There is a lot to love about these muffins. You like fruits? We got em. You like nuts? Check. How about trendy hipster bits like cashew yogurt and chia seeds? You betcha. Oh, and you were hoping for a little spice? We got you covered.
This showy nut bread comes from Bavaria in Southern Germany. The subtle spices compliment the ground nuts. This bread is good at room temperature, but warming it brings out the flavors even more.
I made this bread with powdered milk. I do not like powdered milk. Frankly, I would rather drink rehydrated platypus urine. But the bread! Oh, the bread is wonderful.
A strange tale featuring mythological friends, a newly appointed court jester, Fleischmann’s yeast, and a persnickety old gas range…
Not just a delicious Autumn Apple Walnut Bread recipe… it’s a mini-treatise on making bread from scratch. A diary of a mad baker. A travelogue of culinary exploration. Oh, yes.