Apple Bread is something I make every year at Christmas. I could, of course, make it any time, and it’s probably more of a fall confection, but whatever. I make it at Christmas, and I make so much of it then that I never want to make it any other time of year. I’ve been making this for so long I have no idea where the original recipe came from. It’s delicious, super easy, and one of the most versatile things to bake. I give a lot of it away as gifts, because besides being delicious, it keeps well and freezes well. It’s sweet but not overly so, making it great for eating anytime, from breakfast to dessert. This year I found adorable little baking dishes, which made it even easier to bake little gift-sized loaves. Eat them warm with some butter or at room temperature with a little whipped cream cheese.
3 C. All-Purpose Flour
1 Tsp Baking Soda
1 Tsp Salt
1 Tsp Cinnamon
1/2 Tsp Baking Powder
3 Eggs, Beaten
3 1/2 – 4 C Peeled, Finely Chopped Apples (Or shredded, whatever’s easier) – this is usually 4 medium or 2 large apples.
1 1/2 C Sugar
2/3 C Vegetable Oil
1 Tsp Vanilla Extract
Grease and flour three 7×3″ or two 8×4″ loaf pans (this year I used my four little tiny pans and one large loaf, if you have mini loaf pans this will make at least 8 mini loaves.)
In a medium bowl, combine flour, baking soda, salt, cinnamon and baking powder with a fork until well blended. Meanwhile, in a large bowl, combine apples, sugar, oil, and vanilla. What I like to do here is to put the apples in the bowl as I chop them, add the sugar and oil, and beat the eggs in the measuring cup with the vanilla before adding to the apples. Saves a little on cleanup and helps blend the vanilla flavor more evenly. But that’s just because I’m lazy. Anyway, blend the apple mixture with a fork until well combined and the sugar is beginning to dissolve. Stir the flour mixture into the apples until moistened, scraping sides of the bowl.
Pour the batter into the pans, bake at 325*F for 45-55 minutes, or until a toothpick comes out clean. Then let them cool for 5-10 minutes before removing from pans. Cool on racks and wrap them up to store overnight before serving (if you can wait that long…they’re delicious warm from the oven, albeit a little crumbly when sliced).
Clik here to view.
look how cute those little pans are!
Clik here to view.
behold the appley deliciousness
The post Apple Bread appeared first on Salt and Sass.
