The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Great Harvest Apple Scrapple Bread

iahawk89's picture

Great Harvest Apple Scrapple Bread

Looking for a little help to recreate this bread.  The bakery near our house closed, and I am sorely missing this bread.  It's a sweet round apple bread with a chunky, dense streusel topping.  It's a yeast bread (though interestingly, yeast is not among the ingredients!)  I found the ingredients on one of the GH websites (100% whole wheat, brown sugar, applesauce, apples, water, corn sweetener, butter, eggs, dates, vanilla, salt, cinnamon, nutmeg.)  

Anyone familiar with this bread?  Any ideas as to how I can duplicate it?  Thanks!

I am new to the site and loving what I'm finding here!

iahawk89's picture

That's exactly it!  The streusel looked a little different last time I had it, but it's the same loaf.  Now to figure out how to copy it....

mrfrost's picture

Guess you missed the yeast the first time.

belle's picture

Looks yummy..can you provide the recipe?  Thanks and welcome to this fabulous site

gcook17's picture

Wonder why it's called scrapple...the scrapple I've seen and made was always mainly corn meal and pork.

dghdctr's picture

Don't know if it's chicken liver or calf's liver.  That's what gives scrapple it's unique flavor, IMHO, and might be why some people love the stuff and others hate it -- just as with liver 'n onions.

nbicomputers's picture

opens up the door of the closet to hang up his coat only to find a nude man there...

he looks back at his wife and looks back at the man in the closet and says "what are you doing in there ??"

the nude man answers" everybody has got to be someplace!"

everything needs to have a name the logic of some define explation. one that comes to mind is head cheese. it tastes good but if you have never had it and someone offered you "here taste this head cheese!" YUCKKKKKKKKK!!!!!!

jacobsbrook's picture

Having grown up in S.Jersey outside of Philly, scrapple was a regular found in the "meat" aisle.  I have always known it to be everything leftover from the pig boiled,mashed, seasoned and floured to make a loaf.  I have seen it sliced and fried for breakfast.  Personally I am not a fan of it.  The grey color alone is somewhat "drab", lol.  But as said earlier it is like anything else, some love it some don't.  Since I have always known it to be a Pennsylvannia Dutch item could it possibly has its name origins from there?

iahawk89's picture

You are not helping me, people.  ;-)

Any suggestions for the bread.  

jacobsbrook's picture

Sorry.  I did a google search of "apple scrapple recipe" and came up with a few.  I didn't want to post them here since I haven't tried them.  Best of luck and if you find a good one, let us know!

iahawk89's picture

I've done the same thing, Jacob.  Mostly I come up with recipes that use the bread, or recipes for scrapple that have apple as a component.  I think I'm going to have to invent a version. 

Any direction to a sweet, dense, soft white bread?  The bread I remember is round, but I don't think it has to be.

dghdctr's picture

I realize you're trying to be as helpful as you can be in your description, but there are probably dozens of ways that those ingredients could be assembled together, producing significantly different breads.  The reason that not many responders are helping with the bread is that most of us have never eaten it and have very little idea of how it may have been made.  There's just not much information to go on.  Making a good dough into great bread is complicated once you decide that the results must fall within certain parameters.

Whether or not you're an experienced bread baker, you will have to endure some experimentation to find a combination or ingredients and procedures you like.  Good baking is a craft, just like cheese making or wine making.  There is no short course to making breads in a controlled fashion, where specific results are your goal. You have to go about the work of learning some things about the craft.  It will take time.  After some trial-and-error on your end, you can ask more specific questions about how this-or-that ingredient affects things, and how to make further adjustments.

That isn't said to discourage you from trying, but rather to encourage you to do the opposite -- do try, and keep trying until you get the bread to where you want it to be.  You'll learn a lot in the process.  I just don't want you or anybody else to think there's no serious work involved, or that the baking process can be successfully taught in a few posted messages.  

You might start with a honey-whole-wheat bread for the base dough, and try manipulating ingredients from there.  At least half a dozen good books out there have fine representations.  And streusel -- if that is what the topping is -- can be found in many baking books too.  If the topping is meant to be more like what you find on top of certain Mexican-style yeasted pastries, you'll find relevant formulas in Michel Suas' book.

If you need an affordable written reference to get you started, I'd recommend Jeffrey Hamelman's book, which you might find at a library if you prefer not to buy right now.  The first 60 pages of his book are illuminating, and are recommended reading for any baker of any experience level.

Dan DiMuzio


iahawk89's picture

I appreciate your input, Dan.  I've tried a few versions of this, and they've all been too dry.  I have a great streusel recipe, and the bread looks the way the store's bread does, but it doesn't have the same texture.

Any advice on where the dates go?  I think it might be date paste.  I'm pretty sure it's in the bread.


dghdctr's picture

Was it cake-like?  Maybe like a laminated dough?  Was it like Challah?  Brioche?  Close crumb?  Open crumb?  Hard & thick crust, or thin and crispy, or flaky?  Leathery?

If you didn't actually see dates in the dough, it may have been a paste.  Sometimes dates are processed into something that looks like pellets.

I noticed that the fat content in the dough (see the nutritional panel) seemed kind of low.  Was the dough tender? Crumbly?  Soft?  Chewy?

The applesauce is mostly water, so if you want a more apple-like taste in the dough, you can try replacing some of the water with applesauce (I'm guessing apples are only 20% solids or less, but I'm not sure).

Their "corn sweetener" may be corn syrup, which is around 20% water.

Assuming the center of the loaf has been completely baked, any dryness issues might be related to baking for too long at a temperature that is too low.  You could obviously try putting more moisture in the dough, but (alternately) you could try baking for 5 or 10 minutes less at a temp that is 10-20 degrees hotter.  Keep in mind that, if the outside is brown enough and the inside (at the center) registers about 200 degrees (for the dough, not the apple chunks), the loaf is done and probably requires no more baking.  Any further baking past that point might de-hydrate the bread prematurely.

Honey does a better job as an invert syrup (I think), and might help the finished loaf retain moisture a bit longer.

If you post again with more questions about the bread, then including pictures of various stages in the production process can be useful.  Even a cell phone-camera works just fine for that.

--Dan DiMuzio

sourdoughboy's picture

Great Harvest's "Apple Scrapple" bread is one of my best friend's family's favorite breads, so I picked up a loaf today and tried to replicate it. 

This is what the original looks like:

It's a pretty dense, chewy loaf. I went with a standard enriched white recipe (the bread does not taste whole-wheatey, though I guess it could be). 

This is what my loaf looked like:

Side-by-side (original on left)


The recipe below has been adjusted to make up for the shortcomings of my loaf. I haven't tried it, but I'm confident that it'd get one pretty close to the original.


2 Granny Smith apples

600g flour

300g milk

1 teaspoon salt

2 tb cinnamon

1/2 t nutmeg

4 tablespoons butter, melted

4 tablesp. sugar

1 egg

1 t vanilla

2 tb chopped dates



1/3 c flour

1/3 c butter

1/3 c brown sugar



1. Dice apples into 1/2' chunks. Microwave for three minutes.

2. Dissolve yeast in lukewarm milk.

3. Combine flour, salt, sugar, cinnamon, nutmeg, vanilla, egg in mixing bowl.

4. Pour milk into flour mixture. Stir till combined.

5. Preheat oven to 350.

6. Turn out dough. Knead for three minutes. (Don't worry about getting it smooth, gonna let the yeast do the work for us). 

7. Add dates, apples, knead lightly together.

8. Form dough into ball, put in lightly oiled bowl. Let rise 20 minutes.

9. Turn out dough gently. Flatten slightly, re-shape into ball. Let rise 20 minutes.

10. Again: turn out gently. Re-shape, into ball. Let rise 20 minutes.

11. Combine ingredients for topping.

12. Final time: turn out dough onto lined pan. Re-shape into ball. Cover with topping. Give one slash down the middle.

13. Bake at 350. Rotate pan at 25 minutes, bake for appoximately 45 altogether. (Cover with foil at 25 minutes if you like the pale color of the original). Put on rack to cool for hour before slicing.

Hope that helps!









arlo's picture

Ben, your copy looks great.

I myself work as a baker at my local Great Harvest. We do make apple scrapple bread, and of course I can not give out the recipe, but I can say you are on the right track.

Just my thought, but I'd say the proofing of the Great Harvest loaf is a bit off, the crumb is really gummy : /

iahawk89's picture

Thanks for the recipe idea, Ben!  And thanks for the input, Arlo.  The time that I tried to make it, the streusel was perfect but the bread was totally dry.  I did let the bread rise upside down.  I had the streusel in a bowl and put the dough on top of it.  Needless to say, there was only the one rise.  Perhaps I can combine our recipes.  

Arlo - is it giving away a secret to tell me if it is chopped dates or date paste?


sourdoughboy's picture

I'm glad my post found you! Streusel in bottom of bowl is a great idea, I'll definitely do that next time.

And Arlo: thanks for the feedback!

arlo's picture

Every Great Harvest is different, but some use chopped dates, which you would know when you bite into one, and some use paste. By the looks of it and not mentioning yeast on the ingredients, they may not use dates and have forgotten to take it off the label.

My GH doesn't use dates in the Apple Scrapple Bread. We also proof the bread right side up, spray the top with water and apply the streusel before placing in the oven.

Hope that helps a bit.