Are you noticing a trend in my recipes the last few days? Apples anyone? I already made Apple Scones and Apple Hummus. We went apple picking last weekend and I have lots of apples still. I think Colby picked enough to fill a whole 1/2 peck by himself. The boys love apples, but there are only so many raw apples you can eat in a week. So apple baking is in process.
I didn’t make many changes to the recipe. I used less sugar. I used 1/2 c. of brown sugar and 1/2 c of white sugar. I also increased the cinnamon to a full tsp. I found the flavor to be strong enough without the extra sugar.
This bread has a great texture and the taste is very apple forward. I think next time I’ll bump up the cinnamon even more, it can handle it. It was great with a cup of hot chocolate as a nice afternoon snack. I know I’ll be having another slice tomorrow for breakfast. I think it is a successful use of our apples.
Prep 15 m
Cook 1 h
Ready In1 h 15 m
- 2 eggs
- 2 cups white sugar
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups apples, peeled and diced
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon, or more to taste
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- 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 the prepared 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.
Printed From Allrecipes.com 10/19/2017