GORDON RAMSAY RECIPES INGREDIENTS: Dutch

Dutch Apple Bread made from scratch with butter, sugar & fresh apples. Amazing flavor in this apple quick bread recipe topped with a cinnamon streusel & drizzled with warm vanilla glaze.

Dutch Apple Bread is something I love any time of the day. I’ve always loved it! I have at least 4 recipes I’ve written already that are similar but I have to say, this one is my favorite! This apple bread has the best flavor and an almost pound-cake like texture- you won’t be able to stop eating it. I love how easy it is as well! Enjoy.

What apples can you use to make apple bread?

When you bake apple bread it’s a good idea to use a more robust variety of apple so that the apple holds up when baking. My favorite variety of apple to use is Honey Crisp. If you can’t find Honey Crisp apples or if they’re a bit too expensive, you can also use Fugi apples or Granny Smith apples. Try to avoid using softer apples like Red or Golden Delicious as they’re not ideal for baking.

Kitchen Tools to make the best Apple Bread recipe

I use a couple basic kitchen tools in this recipe that make baking apple bread much easier! First, I like to use a good bread pan. I bake a lot of bread and the pans I prefer are either aluminized steel or ceramic. Both types of pans will bake bread more evenly and release the bread more easily after baking. I’ve used glass pans in the past and it seems like my bread sinks too often when using them, so I stopped. I also don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so it’s easier to burn.

I like to line the bread pan with parchment paper when I make sweet breads with a streusel topping like this one. It helps the loaf to be non-stick, even with sugar baked on top.

Dutch Apple Bread Recipe Ingredients

Here’s what you’ll need to make this Apple Bread recipe:

–1/2 cup softened butter (1 cube)

–1 cup granulated sugar

–2 eggs

–1/2 cup milk

–1 tsp vanilla extract

–2 cups all-purpose flour

–1/2 tsp salt

–1 tsp baking powder

–1 1/2 cups diced peeled green apple (you can also use a HoneyCrisp apple, Fugi or similar!)

–1/2 cup chopped walnuts or pecans

Ingredients needed for the Topping:

5 TBSP cold butter
1/3 cup flour
2 TBSP granulated sugar
2 TBSP brown sugar
2 tsp ground cinnamon

Vanilla Glaze: (Whisk all ingredients together until smooth. Set aside.)

1 TBSP melted butter
1/2 cup powdered sugar
1 TBSP milk
1/4 tsp vanilla extract

How to make Dutch Apple Bread

Preheat oven to 350 degrees F. Line a bread pan with parchment paper or spray with non-stick cooking spray. (I use a 10″ bread pan but this recipe works in a standard 8″ pan as well. The bakes bread will just be taller.)

Cream butter and sugar in a mixing bowl. Add in eggs, milk and vanilla and stir to incorporate. Mix in flour, salt and baking powder. Fold in apples and nuts. Transfer mixture to prepared baking pan.

For topping, combine all ingredients and mix with a fork or pastry blender until crumbly. Sprinkle over batter in pan.

Bake for 55-60 minutes, until toothpick inserted in bread comes out clean. (Internal temperature of bread will be 200 degrees F when fully cooked.)

Let cool. Remove from pan and drizzle top with vanilla glaze. Slice and serve.

Store leftovers in an airtight container.

Can you Freeze Apple Bread?

Yes, you can freeze this Dutch Apple Bread as long as you securely wrap it and store in an airtight container. I like to wrap mine in foil then store in a freezer Ziplock bag. Be sure to eat it within 1-2 months!

DUTCH APPLE BREAD

Apple Bread made from scratch with butter, sugar & plenty of fresh apples. Topped with a cinnamon streusel & drizzled with warm vanilla glaze, it’s amazing.

Print Pin Rate

Course: bread

Cuisine: Dutch

Keyword: apple bread recipe

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 10

Calories: 439kcal

Author: Butter With A Side of Bread

Ingredients

1/2 cup softened butter 1 cube
1 cup granulated sugar
2 eggs large
1/2 cup milk
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 1/2 cups diced peeled green apple
1/2 cup chopped walnuts or pecans

Topping

5 TBSP cold butter
1/3 cup flour
2 TBSP granulated sugar
2 TBSP brown sugar
2 tsp ground cinnamon

Vanilla Glaze

1 TBSP melted butter
1/2 cup powdered sugar
1 TBSP milk
1/4 tsp vanilla extract

Instructions

Preheat oven to 350 degrees F. Line a bread pan with parchment paper or spray with non-stick cooking spray.
Cream butter and sugar in a mixing bowl. Add in eggs, milk and vanilla and stir to incorporate. Mix in flour, salt and baking powder. Fold in apples and nuts. Transfer mixture to prepared baking pan.
For topping, combine all ingredients and mix with a fork or pastry mixer until crumbly. Sprinkle over batter in pan.
Bake for 55-60 minutes, until toothpick inserted in bread comes out clean. (Internal temperature of bread will be 200 degrees F when fully cooked.)
Let cool. Remove from pan. Whisk glaze ingredients together until smooth and drizzle over top of bread. Slice and serve.
Store leftovers in an airtight container.

Nutrition

Best Bread Pan?

I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!

My Apple Bread sank. What happened?

This happens to me occasionally too! Often it’s because I’ve over mixed the batter. Quick bread (referring to a bread recipe that doesn’t use yeast) does not like to be stirred too much, so try to just barely mix all the ingredients together. Another culprit could be overfilling the pan. The bread pan should be only half full each time. As always, make sure your leavening ingredients- baking soda and baking powder- aren’t too old. Baking soda should only be on your shelf for 6-9 months before purchasing new. I purchase it in bulk (I bake a lot!) and refrigerate it to help it last longer.

Here are more fabulous bread recipes for you to try:

Cake Mix Banana BreadRaspberry Cream Cheese Crescent Ring
Easy Cheesy Breadsticks
Chocolate Peppermint Bread
Cinnamon Biscuits with Honey Butter
Pumpkin Cream Cheese Gingerbread
Soft & Sweet Honey Oat Bread
Sweet Coconut Bread
Homemade Strawberry Butterhorn Danishes

Soft Buttermilk Bread

Homemade Hawaiian Bread

Sweet Orange Dinner Rolls

Dutch Apple Bread made from scratch with butter, sugar & fresh apples. Amazing flavor in this apple quick bread recipe topped with a cinnamon streusel & drizzled with warm vanilla glaze.

Incoming search terms:

https://www gordon-ramsay-recipes com/preparation-step-by-step/dutch-apple-bread-recipe-butter-with-a-side-of-bread-by-gordon-ramsay html

“Rijstevlaai” (pronounced as raced-a-fly or raced-a-fla, depending on where you are from in Holland) is a delicious, creamy rice pudding pie that uses yeast dough instead of a pastry crust. It’s filled with short grain rice cooked in milk, enriched with eggs and sugar. It can be served plain or whipped cream and some chocolate shavings atop. Serve cold or at room temperature.

Dough	Rice Pudding
150 ml Milk at 20C/68F 12 g Fresh yeast 25 g Sugar 240 g German#550 flour Pinch of salt 1 Egg 25 g Butter	600 ml Whole milk 120 g Round grain rice Pinch of salt 1 Vanilla bean 2 Eggs 80 g Sugar 10 g Vanilla pudding powder 30 g Almond sliced (optional)

In a bowl whisk together the milk, yeast and sugar. Combine flour and salt together in another mixing bowl. Pour the yeast mixture into the flour. Beat in egg and butter until the dough is fairly smooth. Cover with a cling film and let rise until doubled. Butter 10-inch-diameter springform pan. Press down the dough to release the air. Pat dough over bottom and sides of prepared pan. Cover and allow to rise until doubled.
Bring milk to a boil in a large saucepan. Stir in rice, salt and vanilla bean, which can be used either whole or split to reveal the seeds and scraped into the rice. Bring them to a boil. Reduce heat to low and simmer uncovered until most of milk is absorbed and mixture is thick but still creamy, stirring frequently, about 30 minutes. Whip together 2 eggs, 80 grams sugar and pudding powder. Add the mixture into the rice and stir 2 minutes. Remove mixture from heat and cool to lukewarm.
Preheat oven to 200C/400F. Pour the rice pudding into the risen dough and sprinkle the almond slices on the top of the pudding if using. Bake in the middle of preheated oven for 1 hour. Cool the cake completely in tin placed on a wire rack.

Chef Gordon Ramsay Recipes

Tag: Dutch

DUTCH APPLE BREAD RECIPE – Butter with a Side of Bread by Gordon Ramsay