Have you ever considered making bread in your cast iron skillet? Until recently, it had never occurred to me. However, after trying a GREAT banana bread recipe, I knew I had to try it with some of my tried and true recipes. Dutch Apple Skillet Bread is one of my favorites! It’s moist, contains yummy ingredients, and smells heavenly while baking! It’s also much faster than the traditional loaf recipe. This is perfect for a weekend breakfast treat!
Dutch Apple Skillet Bread Recipe…
The recipe for this moist bread comes from one of my favorite undergraduate college professors. She is a whirlwind of a lady! As an undergrad, I loved her zany sense of humor, fun fashion sense, and unique approach to teaching about being a teacher. 🙂 Many years later when I was able to teach with her at my alma mater, she was a mentor and staunch supporter who helped me during some difficult decisions. I LOVE Dr. H., and I hope that you’ll enjoy my take on her mom’s apple bread recipe. 🙂
Do you use your favorite cast iron skillet enough? I know I don’t! Last year on vacation I just HAD to stop and get a 9-inch skillet at the Lodge Factory Store. I had never purchased one prior to this because I have a smooth ceramic-top stove. My fears of using cast iron on my stove top were alleviated when I saw Lodge used a ceramic top for their cooking demonstrations. SOLD! Now, I find excuses to use this workhorse in my kitchen. It’s perfect for Dutch Apple Skillet Bread! Just be sure to grease it well with butter!
First, start by chopping up two large apples…I like golden delicious or any other baking apple. I don’t bother to peel them…the skin on these beauties is pretty thin. (And, I’m lazy!) If you prefer to skin your apples, please do! 🙂
Please note: This is a very thick batter. I try not to mix it too much, as I want a light end product. Over-mixing will lead to too much gluten production and a tough bread. Nobody wants that! 🙂
I like to mix together both the wet and dry ingredients until they are mostly combined, and then I fold in the raisins, apples, and nuts. These add-ins not only add flavor to the recipe but also moisture. The batter is very, very thick until these ingredients are folded in.
One of my favorite things about Dutch Apple Skillet Bread is that it can be made in one bowl. Not a lot of extra dishes to wash at the end of the process! And, my house smells heavenly while this is in the oven…another benefit to making my own food and “living outside the box”!
Please let me know what you think about my Dutch Apple Skillet Bread. Similiar recipes you may wish to try include Ambrosia Bread, my favorite Breakfast Biscuits, or my Almost in New Orleans Beignets. Other recipes can be found on my Recipe Page.
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