Tuesday, September 28, 2010
It's Apple Season!!!! yay! This is by FAR my favorite time of year...crisp air, cornstalks, apple cider, pumpkins, red leaves...ahhh. I just love it.
Last weekend the husband and I went apple picking at the local orchard, and came home with three huge bags of apples, so of course I had to find a great new recipe to use with them! My husband has been requesting a nice bread, so I decided on apple bread.
And I'm very glad I did. This recipe went above and beyond my expectations. Seriously. It's spicy, sweet, moist, soft...it's just perfectly amazing and am already planning on making a second batch. I made a bunch of mini-loaves and individually wrapped them. I have to say, I think these would be perfect favors for any autumn party, shower, or wedding. I urge you to make this bread with your freshly picked apples - you'll be so glad you did!
Adapted from Allrecipes.com
3 Cups All Purpose Flour
2 Tsp. Cinnamon
1/2 Tsp. Allspice (I added this)
1 Tsp. Baking Soda
1/2 Tsp. Baking Powder
1/2 Tsp. Salt
1/2 Cup Vegetable Oil
1 Cup White Sugar
1 Cup Brown Sugar, packed (I added this)
2 Eggs, Beaten
1/2 Tsp. Vanilla
2 cups apples, peeled, cored and coarsely chopped (I used 2 Cortland Apples)
1 cup broken walnuts (I omitted)
2-3 tbsp apple cider (optional)
In bowl, combine flour, cinnamon, allspice, baking soda, baking powder and salt; set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture. Add walnuts and mix (if using). Here, my batter ended up being quite dry so I added in a few tablespoons of apple cider, but I suppose if your batter is at the right consistency, you could leave it out. Divide mixture between two greased 8-in. x 4-in. bread pans (I used mini loaf pans). Bake at 350 degrees F for 40-45 minutes (mine were done in 25-30 minutes because I used the mini pans) or until bread test done. Cool for 10 minutes on wire rack before removing from pan.