Tuesday, October 5, 2010

Apple Bread

I made apple bread because we had extra apples from apple picking and I had already made an apple pie. I've made pumpkin bread a bunch and thought this would be something different, but I'm still on the fence about how the loaves came out. I think the apple chunks were a little big. The bread kind of had an awkward texture. If I make this again, I will definitely cut the apples smaller even though the recipe says to coarsely chop them. Also, if you want to make lower fat bread, use applesauce instead of the oil. You can also use half white and half brown sugar. You can also use half whole wheat flour and
half white flour. Don't use all whole wheat flour as this will yield a dessert which is very dense. There are tons of variations, which will alter both the flavor and the texture of the recipe. I made the recipe as directed, but these alterations might bring welcome changes to the recipe.

You can enjoy the apple bread toasted with a little bit of cream cheese. Or you can make these into cupcakes and top them with cream cheese frosting:)

The recipe is from allrecipes.com

Oven: 350 degrees

3 cups flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup vegetable oil
2 cups sugar
2 eggs, beaten
1/2 tsp vanilla
2 cups apples- peeled, cored, and coarsely chopped (I would suggest smaller chunks)
1 cup walnuts (smashed into small pieces)

1- In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside. 
2- In large mixing bowl, place oil, sugar, eggs, vanilla and apples. 
3- Stir into flour mixture. Add walnuts and mix. 
4- Divide mixture between two greased 8-in. x 4-in. bread pans. 
5- Bake at 350 degrees F for 40-45 minutes or until bread test done. 
6- Cool for 10 minutes on wire rack before removing from oven. 

(picture from yogurtland.com)

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