If I were Dr. Frankenstein then this bread would be my monster. It’s a mashup of a few of my absolute favorite recipes. The first is a yeast bread that my best friend, Shannon, introduced me to. She taught me how to make it almost a year ago and I’ve only just now got around to baking it again. If there’s one thing we love most about it, it’s how easy it is to customize. It originally calls for apricots and almonds but I have never actually made it that way. 
I had a hankering for my favorite Apple Pie Coffee Cake but I wanted something a bit different, so I decided to combine the two recipes into one great big masterpiece. (You might remember this cake from when I tweaked it to make my lemon blueberry version.) So with a little vegan science and some improvisation I was soon on my way to a potluck with the prettiest bread I’ve ever made!
Look how proud I am! If you think this recipe sounds good (then you’re right!) but you’re nervous about making bread, then all I can say is . . . DON’T BE! It’s not as intimidating as it sounds and this really is the perfect beginner recipe. (It just looks way fancier than it is!)
The dough is the exact same recipe as the original. But for the inside I used one can of apple pie filling and a little bit of a sugar + spice mixture I created. The mix is equal to:
1/2 tsp cardamom + 1/2 tsp cinnamon + 3 tablespoons turbinado cane sugar
Just sprinkle a little bit on each 3rd of dough before you spread the apple pie filling. (You should have enough left to cover the top of the loaf.)
I accidentally rolled my dough out a little too long which means I didn’t have much to “fold over” so I pinched it together instead.
