Apple Bread

Nov03

I love this time of year. It's a baker's paradise. I can bake till my heart's content. So I'll warn you... between now and Christmas, I'll be baking. I'm sure you won't mind.

I've also tried my hand at baking bread. Quick breads and yeast breads. Today I've got a quick bread to share with you: apple bread. It's a perfect fall bread. If you don't like gingerbread, then I recommend steering clear of this one.

You'll need baking soda, nutmeg, cinnamon, salt, 1-2 apples, an egg, oil, and baking powder. You'll also need sugar and all-purpose flour which I forgot to put in the picture. Oh well.

Combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix together and set aside.

In another bowl, mix together sugar, egg, and oil with the peeled and finely shredded apple.

Make a well with dry ingredients you mixed together earlier. Pour the apple mix into the well.

Mix the dry and wet ingredients together. The batter will be lumpy.

Pour the batter into a lightly greased 8x4x2 inch loaf pan. Bake for 50-55 minutes at 350 degrees.

Let cool in the pan on a wire rack for 10 minutes. Try to ignore the amazing smells that are currently engulfing your kitchen.

Guess what... you still can't eat the bread. You need to put it in plastic wrap and let it sit over night. The flavors have to mellow.

Now, if you've managed to control yourself until morning, warm up a slice and slather it with butter. Add a cup of coffee and you have a wonderful fall breakfast.

Apple Bread

(click here for printable version)

1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp ground nutmeg
1 egg, beaten
1 cup sugar
1 1/2 cup finely shredded, peeled apple
1/4 cup cooking oil
1/2 cup chopped walnuts or pecans, toasted (optional)

Preheat oven to 350 degrees. Grease the bottom and 1/2 inch up the sides of an 8x4x2 inch loaf pan; set aside. In a medium bowl, combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.

In another medium bowl, combine the egg, sugar, shredded apple, and oil. Add apple mixture all at once to the flour mixture. Stir just until just moistened (batter will be lumpy). Fold in nuts. Spoon batter into prepared pan.

Bake for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

Note: you can also substitute the 1 1/2 cup apple for 1 cup of unpeeled, shredded zucchini and make a mean zucchini loaf.

Happy baking and happy fall!