Apple Bread
Fall has arrived here in New England, and it’s apple picking time. Here’s a simple but oh so delicious quick bread to make use of your apples.
This little gem of a loaf with its moist and toothsome crumb is nothing special to look at, but it is the perfect accompaniment to a cup of coffee on a crisp autumn morning. It has the perfect balance of spices, it’s easy to throw together, and it freezes well. While I haven’t tried making this recipe into muffins, I’m sure that would work out just fine.
The best recommendation I can give you for this apple bread is that hubby and I were sorry when it was all gone.
Happy Autumn…
Apple Bread
Ingredients
- 1 large firm apple, peeled and cored (such as Fuji, Granny Smith, or Honeycrisp)
- 1 1/2 cups flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, firmly packed
- 3/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 2 eggs at room temperature, beaten
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped walnuts or pecans, optional
Directions
Note: Do not use an electric mixer to combine ingredients.
Preheat the oven to 350° F. Grease an 8×4-inch loaf pan and line with parchment paper or foil, allowing excess to hang over the sides of the pan; set aside.
Using the largest holes on a cheese grater, grate the apple—or you can chop the apple into small pieces. Set aside.
In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, nutmeg, baking soda, baking powder, and salt. Stir in the eggs and melted butter by hand until fully combined. (Batter will be thick.)
Stir the apple and nuts (if using) into the batter until evenly combined. Do not overmix.
Pour into the prepared pan and smooth out the top.
Bake for approximately 50 minutes or until a wooden pick inserted in the center comes out with a few moist crumbs clinging.
Let cool in the pan on a wire rack for 10 minutes. Remove from pan and let cool for about 30 minutes before slicing. Any leftovers should be tightly wrapped and refrigerated for up to 5 days.
Source: A recipe from Preppy Kitchen