Easy Shortcut Apple Pie Bread
An incredibly moist, easy apple bread made with a clever cake mix shortcut, canned apple pie filling, and fresh chopped apples. Yields two beautiful loaves!
Ingredients
- 1 15.25 oz box yellow cake mix
- 1 21 oz can apple pie filling
- 1 cup self-rising flour White Lily brand highly recommended
- 4 large eggs slightly beaten
- 1 tbsp ground cinnamon
- 1 medium apple peeled, cored, and finely chopped
- 2 tbsp white sugar for sprinkling
- 1/2 tsp ground cinnamon for sprinkling
Instructions
- Preheat oven to 325°F (165°C). Generously grease two 9x5-inch loaf pans with non-stick spray.
- Pour the can of apple pie filling into a bowl. Use a potato masher to mash the filling until the apples are broken into very small pieces.
- In a large mixing bowl, whisk together the dry yellow cake mix, the self-rising flour, and the 1 tablespoon of ground cinnamon.
- Add the slightly beaten eggs and the mashed apple pie filling to the dry ingredients. Stir with a spatula until just combined.
- Gently fold the fresh, finely chopped apple pieces into the batter. Do not overmix.
- Divide the batter evenly between the two prepared loaf pans.
- Mix the 2 tablespoons of white sugar with the 1/2 teaspoon of cinnamon. Sprinkle this mixture evenly across the tops of both loaves.
- Bake at 325°F for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
Notes
Mashing: Do not skip mashing the canned pie filling, or the large, heavy apple slices will sink to the bottom of the bread.
