1/2 cup (1 stick butter, softened)
1 cup brown sugar, packed
2 cups all-purpose flour (I used unbleached flour)
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 (21-oz.) can apple pie filling
powdered sugar for dusting on top of the loaf
Preheat oven to 350 degrees. Grease and flour a 9×5″ loaf pan.
Open the can of apple pie filling and spoon entire contents into a small bowl. Cut apple wedges into small chunks (thirds or fourths) with a knife; set aside.
In large bowl, cream softened butter and brown sugar until well-blended. Add eggs and blend well.
In medium bowl, mix flour, baking powder, and cinnamon, blending well. Add these dry ingredients to the butter-sugar-egg mixture, and blend everything well. Then add in the apple pie filling (with your cut-up wedges) and stir mixture until well blended, but don’t over mix.
Pour mixture into your greased and floured 9×5″ loaf pan and bake at 350 degrees for 50 to 60 minutes, or until top of loaf is set and toothpick inserted in center comes out clean (it may not come out totally clean because of the denseness of the bread). If your oven tends to run hot, start checking it at 45 minutes. Remove from oven and let cool in pan for 10-15 minutes…it will start sinking into it’s sunken form as it cools.
Remove from pan and dust with powdered sugar while it’s still slightly warm. You can eat it then, or let it completely cool before eating it…the loaf will be easier to slice when it’s completely cool.