Apple-Hazelnut Bread

• 13 ounces apple (2 to 3 medium), peeled, cored and chopped into sticks 1/4 by 1/4 by 1 1/2 inch
• 1/2 cup dark brown sugar
• Cooking-oil spray
• 1 cup whole hazelnuts
• 1/2 teaspoon ground clove
• 1/2 teaspoon cocoa powder
• 1 1/2 teaspoons dark rum
• 2 cups spelt flour
• 1 tablespoon baking powder

1. In a large bowl, mix the apples and sugar.
2. Cover and refrigerate overnight.
3. (Do not skip this process, as the apples will expel water, needed to moisten the bread.)
4. Preheat the oven to 360 degrees.
5. Grease a 7-inch round springform pan or an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
6. Stir the nuts, clove, cocoa and rum into the apple mixture.
7. In a separate bowl, whisk together the flour and baking powder.
8. Add the flour to the apple mixture and stir until combined.
9. Transfer the dough to the pan, pat down and bake for 70 minutes.
10. Cool in the pan.
11. If you like, serve with butter and fleur de sel.

apple, brown sugar, cookingoil spray, hazelnuts, ground clove, cocoa powder, dark rum, flour, baking powder

Taken from cooking.nytimes.com/recipes/11266 (may not work)