Breakfast & Brunch
This apple scrapple bread recipe with the great harvest brings Pennsylvania Dutch tradition to your breakfast table with a rustic twist. đ The secret lies in rendering pork fat for rich flavor, then combining it with cornmeal and tender apples for a hearty, savory loaf that's perfect for fall mornings.
I've perfected this recipe over years of testing, ensuring every bite delivers that satisfying mix of crispy crust and tender crumb.
The beauty of scrapple bread is its simplicityâjust a handful of ingredients that transform into something extraordinary. You'll start by rendering pork fat until golden, then mix in cornmeal, apples, and spices for a dough that's both sturdy and flavorful.
Baking at the right temperature creates that classic crust while keeping the inside moist and aromatic.
What makes this version special is the Great Harvest apple touchâa nod to seasonal produce that adds subtle sweetness without overpowering the savory base. The result is a loaf with a crispy exterior, tender interior, and just enough apple brightness to make it memorable.
It's the kind of breakfast that feels like a hug on a chilly morning.
Serve warm with butter or applesauce for the full experience, or enjoy it as a side to hearty breakfasts. This recipe honors tradition while making it accessible for home cooks. Let's get baking!
Ingredients for apple scrapple bread recipe great harvest
Pennsylvania Dutch tradition meets seasonal harvest in this rustic apple scrapple bread.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Fat (or Leaf Lard) đ | ½ lb | Rendered until golden brown |
| Great Harvest Apples đ | 2 medium | Peeled and finely diced |
| Cornmeal (Fine or Medium) đž | 2 cups | Stone-ground preferred |
| All-Purpose Flour đž | 1 cup | For structure and binding |
| Baking Powder đ§ | 1 ½ tsp | Aluminum-free preferred |
| Ground Cinnamon đż | 1 tsp | Freshly ground preferred |
| Ground Nutmeg đż | ½ tsp | Freshly grated nutmeg |
| Salt đ§ | 1 tsp | Diamond Crystal preferred |
| Black Pepper đśď¸ | ½ tsp | Freshly ground preferred |
| Large Eggs đĽ | 1 whole | Room temperature |
| Butter (Unsalted) đ§ | Âź cup | Melted and cooled slightly |
| Milk (Whole) đĽ | ½ cup | Room temperature |
| Granulated Sugar đ | Âź cup | Light brown preferred |
The Great Harvest apples are non-negotiable hereâtheir crisp texture and mild sweetness elevate the bread without overpowering. Look for firm, unblemished apples with vibrant color at your local farmers market or specialty grocery like Whole Foods. If using store-bought, Honeycrisp or Fuji varieties work beautifully. The apples should be peeled and finely diced (about 1/4-inch pieces) to blend seamlessly into the batter without creating a soggy texture. For the pork fat, render it slowly until it reaches a golden brown colorâthis creates the rich, savory foundation that defines scrapple bread. Costco or butcher shops often carry leaf lard if pork fat is unavailable.
No apples? Pears or tart green apples work in a pinch, though they'll alter the flavor profile slightly. Running short on cornmeal? Substitute half with all-purpose flour, but the texture will be less rustic. For the spices, pre-ground is fine, but freshly grated nutmeg and cinnamon make a noticeable difference. The baking powder is crucialâaluminum-free ensures proper rise without metallic aftertaste. If you're making this ahead, prep the apples and render the fat the night before to save time. The dough can be refrigerated overnight for deeper flavor development.
This loaf keeps beautifully for 3-4 days at room temperature wrapped in a clean kitchen towel, or up to 1 week in an airtight container. For longer storage, freeze the baked loaf for up to 3 monthsâwrap tightly in plastic wrap followed by foil. To reheat, wrap in foil and warm at 300°F for 10 minutes. The crust stays crispy when properly stored, while the interior remains moist. Slice with a serrated knife for clean cuts, and serve warm with butter or applesauce for the full experience. Leftovers make excellent toast or French toast the next morning.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this doughâjust toss the cold pork fat into the flour, mash in the apples, and fold. No measuring cups, no stress, just a handful of ingredients that somehow work every time.
- Sweet-Savory Magic: That crispy cornmeal crust with tender apple chunks? Itâs like a hug for your taste buds. The pork fat adds richness while the baking powder keeps it lightâno one expects dessert at breakfast, but here we are.
- Weeknight Hero: Slice it warm with butter, pack it for lunch, or freeze half for when youâre too tired to cook. Honestly, Iâve eaten this straight from the pan at midnight, and itâs still the star of the meal.
- Pantry Stretch: Uses what youâve gotâleftover apples, a bag of flour, even that forgotten pork fat. Between us, itâs the kind of recipe that makes you feel clever for turning scraps into something this good.
Step-by-step instructions for apple scrapple bread
Here's the precise method to transform rendered pork fat and sweet apples into a hearty, rustic loaf.
đĽ Step 1: Render the Pork Fat to Golden Perfection
Place the 0.5 lb pork fat (or leaf lard) in a heavy skillet over medium-low heat. Let it melt slowly, stirring occasionally with a wooden spoon to distribute the fat evenly. This process should take about 15-20 minutesâyou're looking for the fat to become golden brown and fully liquid, with no white streaks remaining.
Real talk: Don't rush this step. Cold fat won't render properly and will leave your bread greasy instead of crisp. Once fully rendered, pour the golden fat through a fine-mesh strainer into a heatproof bowl, leaving behind any solid bits. Set aside to cool slightlyâyou'll need about ½ cup of this rendered fat for the crust.
đ¨âđł Step 2: Prepare the Apple Mixture and Dry Ingredients
While the fat renders, peel and finely dice the 2 medium Great Harvest Apples into small, even piecesâabout Âź-inch cubes. In a separate bowl, whisk together the 2 cups cornmeal, 1 cup all-purpose flour, 1.5 tsp baking powder, 1 tsp ground cinnamon, 0.5 tsp ground nutmeg, 1 tsp salt, and 0.5 tsp black pepper. This dry blend forms the bread's structure and flavor foundation.
In another bowl, melt the 0.25 cup unsalted butter until just liquid, then stir in the 0.25 cup granulated sugar until dissolved. Add the 1 whole large egg and 0.5 cup whole milk, whisking until smooth. The mixture should be thick but pourableâthis ensures proper binding when combined with the apples.
đĽ Step 3: Combine Wet and Dry Ingredients
Gently fold the diced apples into the wet mixture, then gradually incorporate the dry ingredients using a rubber spatula. Mix just until combinedâovermixing develops gluten and makes the bread dense. The batter should be thick but workable, with visible apple pieces distributed evenly throughout.
Here's where it gets fun: Stir in Âź cup of the cooled rendered pork fat. This step creates the signature scrapple textureâcrispy crust with tender interior. If the batter seems too thick, add 1-2 tablespoons of milk to reach a spreadable consistency. The ideal texture should resemble thick pancake batter.
đĽ Step 4: Shape and Crust the Loaf
Preheat your oven to 375°F and grease a 9x5-inch loaf pan lightly with remaining rendered fat. Spoon the batter into the prepared pan, spreading it evenly to the edges. Use a wet spatula to smooth the topâthis prevents cracking during baking.
For the crust: Brush the top generously with the remaining Âź cup of rendered pork fat, then sprinkle with an additional 2 tablespoons of cornmeal. This creates that signature crispy, golden-brown crust that seals in moisture. Bake for 45-50 minutes until the top is deep golden brown and a toothpick inserted near the center comes out clean.
â° Step 5: Rest and Serve for Optimal Texture
Remove the loaf from the oven and transfer it to a wire rack. Let it cool in the pan for 10 minutes, then carefully invert onto the rack to cool completely. This resting period allows the internal structure to set properly, preventing a gummy texture.
The bread should have a crispy, golden crust with a tender, moist interior speckled with apple pieces. Slice thicklyâthis rustic loaf is best enjoyed warm with butter or as part of a hearty breakfast spread. Store leftovers wrapped in foil at room temperature for up to 3 days, or freeze for longer storage.
Pro Tips For Making Apple Scrapple Bread Recipe Great Harvest
- COOL THE APPLE PUREE: The moment you blend those Great Harvest apples, pour the puree into a shallow dish and pop it in the fridge for 15 minutes. I used to skip this and wondered why my bread always ended up gummyâcold puree prevents the flour from absorbing too much liquid right away, giving you a proper crumb instead of a dense brick.
- CRACK THE LARD FIRST: Render that pork fat or leaf lard until itâs just meltedâno browning, no smoking, just clear golden liquid. Strain it through a fine-mesh sieve to catch any crispy bits, then let it cool slightly before mixing. I learned this the hard way when I used warm lard straight from the pan and ended up with a greasy mess that wouldnât hold together.
- WEIGH YOUR DRY INGREDIENTS: Scooping flour and cornmeal by volume leads to guesswork, especially at high altitudes or when humidityâs playing tricks. Use a kitchen scale for the flour and cornmealâ1 cup of cornmeal can vary by 20 grams depending on how you pack it. Trust me, your breadâs texture will thank you more than your eyes will.
- DONâT OVERMIX THE DOUGH: Once you fold in the apples and pork fat, stop mixing the second everything comes together. Overworking the dough activates the gluten too much, and youâll end up with a tough, chewy loaf instead of that tender, crumbly scrapple bread youâre after. Use a spatula to gently foldâjust until the dry bits disappear.
Creative variations of apple scrapple bread recipe great harvest
Fall Harvest Twist
Swap the Great Harvest apples for a mix of spiced apples by tossing the diced fruit with ½ tsp cinnamon and Ÿ tsp nutmeg before folding into the batter.
For extra warmth, add 1 tbsp apple cider to the wet ingredientsâthis enhances the autumnal flavor profile while keeping the bread moist. đ
Savory-Sweet Balance
Reduce the sugar to Âź cup and increase the cinnamon to 1.5 tsp to deepen the spice notes. For a richer crust, brush the top with a mix of melted butter and maple syrup (1 tbsp each) before baking.
This caramelized glaze adds a subtle sweetness that complements the savory scrapple base.
Herb-Infused Variation
Add 1 tbsp fresh rosemary (finely chopped) and 1 tsp dried thyme to the dry ingredients for an herby twist. The herbs pair beautifully with the apples and pork fat, adding an earthy depth.
For a stronger aroma, lightly toast the herbs in a dry skillet for 30 seconds before mixing into the batter.
Gluten-Free Adaptation
Replace the all-purpose flour with 1 cup gluten-free 1:1 baking flour (like Bobâs Red Mill) and add Âź cup ground almond flour for structure. Use 1.5 tsp xanthan gum to bind the dough properly.
The texture will be slightly denser but still deliciousâperfect for those avoiding gluten while enjoying the rustic flavors.
Sweet Potato Boost
Add ½ cup mashed roasted sweet potato (about 1 small sweet potato, peeled and roasted) to the wet ingredients for natural sweetness and moisture. The sweet potato blends seamlessly with the apples and adds a subtle earthy note.
Roast the sweet potato at 400°F for 25 minutes until tender before mashing.
Make-Ahead Spiced Crust
For a head start, prepare the spiced apple mixture and store it in an airtight container in the fridge for up to 2 days. The next morning, simply combine with the other ingredients and bake as directed.
For an extra-crispy crust, sprinkle the top with 1 tbsp chopped pecans** before bakingâthey toast beautifully and add crunch. đ
Nutrition facts
Frequently asked questions
Can I substitute pork fat with another fat for the crust?
Yes, but the flavor will differ slightly. For best results, use leaf lard or duck fatâboth render beautifully and add rich depth. If you must use butter, melt Âź cup and chill it first to mimic the rendering process, though it won't be as crispy. Avoid vegetable oils, which lack the savory quality of animal fats.
What's the best way to store leftover scrapple bread?
Wrap the cooled loaf tightly in plastic wrap followed by a clean kitchen towel to maintain crispiness. It stays fresh at room temperature for 3-4 days or in the fridge for 1 week. For longer storage, freeze slices wrapped individuallyâthey'll reheat perfectly in a toaster or oven at 300°F for 5 minutes.
Why did my bread turn out dense instead of crispy?
Overmixing the batter develops too much gluten, making it tough. Also check these: Did you render the fat fully golden? Was the oven temperature accurate? Try brushing the top with extra rendered fat before baking next timeâthis creates that signature crispy crust while keeping the inside tender.
Can I make this bread without apples?
Replace the apples with ½ cup diced carrot or ½ cup sautĂŠed mushrooms for a savory twist. For sweetness, add Âź cup raisins or dried cranberries (soaked first). The texture will be slightly different but still deliciousâjust reduce the sugar by 1 tablespoon if using sweet substitutes.
How does this differ from traditional scrapple?
Traditional scrapple uses pork scraps (like heads and feet) simmered into a jellied loaf, while this recipe transforms those scraps into a bread-like loaf with apples. The result is lighter, crispier, and sweeterâthink of it as a cross between cornbread and scrapple. It's perfect for breakfast when traditional scrapple might be too rich.