Bobbing for Apple Recipes? Here you go!

Life over the past couple of days has been busy for my fiancé and me. This mild Fall weather has been beautiful, allowing us to travel throughout New England and close to home. Some recent highlights include a nearby brewery to meet my fiance’s high school friends, then to a hardware store to look at paint samples for a condo we’ll soon close on as a rental property, then to a new Thai restaurant, and in between: lots and lots of driving.

Such a busy few days meant that on Sunday, my fiancé spent his day doing school work to finish up his master’s degree (only a few more weeks!) and I spent most of the day watching The Food Network. After I won’t tell how many hours, I felt inspired to bake – apple bread!

Banana bread is one of my favorites, but of course, I still have a peck (technical term) of apples in the fridge that we picked, so apple bread it was. It’s actually a very simple recipe, with not meany steps and easy to follow. So a few crispy apples, extra dashes of earthy cinnamon, and a handful of crunchy pecans and we were in business!

Sometimes the simpler the recipe, the more delicious your baking will turn out. I am obsessed with how soft the bread is, the crunchiness from the outer layers, and moistness of the inside makes it a great blend of Fall flavors.

Ingredients:
2 1/2 cups of peeled, diced apples (about three large apples)
2 eggs
1 1/2 cups white sugar
2 teaspoons vanilla extract
1/2 cup vegetable oil
2 cups flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon cinnamon

Directions:
Preheat oven to 350 degrees.

Beat eggs, sugar, vegetable oil, and vanilla extract in a mixing bowl; add apples.

Mix flour, salt, baking powder, and cinnamon in a separate bowl; add to apple mixture and stir just until evenly combined into a thick batter. Pour batter into a greased (I like coconut oil spray) loaf pan.

Bake in the preheated oven for 45 minutes. Cover loaf pan with aluminum foil; continue baking until a toothpick inserted into the center comes out clean, about 15 minutes more. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Yield: 12 slices of apple bread

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