Spiced toffee apple loaf… perfect for Hallowe’en!

Spiced toffee apple loaf… perfect for Hallowe’en!

Laura Anderson

To get your mouth watering this Halloween, try out this alternative take on the festive classic that will fill your kitchen with the sweet scent of autumnal spices. And don’t be scared off by the toffee sauce: this version simply involves melting down some shop-bought toffees for drizzling over the top of the loaf. Although it spends a long time in the oven this mixture is fast to make and the loaf even more satisfying to eat. Enjoy!

  • 175g butter, softened, plus extra for greasing
  • 1 tsp vanilla extract
  • 175g golden caster sugar
  • Two large eggs
  • ¼ tsp baking powder
  •  225g self-raising flour
  • ½ tsp cinnamon
  • ¼ tsp mixed spice
  • Four tbsp Greek yoghurt
  • Three red eating apples
  • 100g soft dairy toffees
  • Two tbsp milk

Pre-heat your oven to 160°C/140°C Fan/Gas Mark 3. Begin by lightly greasing the bottom and sides of a 2lb loaf tin then line with baking paper. Beat together the butter, sugar and vanilla with a wooden spoon or electric whisk on low speed until light and creamy.

Then add the eggs into the butter mixture one at a time ensuring that each is well whisked before adding the next. The mixture may look lumpy at this stage.

Next, sieve the flour, spices and baking powder into the mixture. Add the Greek yoghurt and mix gently until everything is just combined. Be careful at this point not to over mix. Peel, core and grate two of the apples. Be sure not to grate too finely or else they will become too mushy. Use a paper towel to pat excess moisture from the grated apple before folding softly into the mixture.

Spoon the mixture into the loaf tin, leaving space for the loaf to rise. Peel, core and slice the remaining apple and arrange the slices in a line down the middle of the loaf. Bake in the oven for 1hr 25-35 minutes. To check that the loaf is cooked stick a skewer into the middle of the loaf and if it comes out clean it’s cooked, if it’s sticky it needs a few minutes more.

Leave to cool slightly and firm up in the tin then turn out onto a wire rack until completely cooled.

To make the toffee sauce simply melt the toffees in a small saucepan over a low heat with the milk, constantly stirring until a smooth sauce is formed. If the sauce is too thick add a drop more milk. Drizzle over the top of the loaf and leave to set slightly for 10 minutes before serving in slices.

This loaf is delicious served with a cup of tea or a scoop of vanilla ice cream.