I found instructions to make an apple bread in a vintage American cook book by J. L. Croly (1870) which simply indicated to use 1 part of pureed stewed apples and two parts of flour plus salt and yeast, using either white or Graham flour.
The result is a really good bread. Full recipe is here http://bakinghistory.wordpress.com/2007/07/14/apple-bread/
(This is my entry for Bread Baking Day # 2 themed "Bread with Fruit" by
Becke of Columbus Foodie)
