|Yummy apple bread|
We are finally back home after being away for a little over a month! I was looking forward to getting back and enjoying the end of what is usually a beautiful fall. We delayed our homecoming due to a very unseasonable, freak snow storm that wreaked havoc on our part of the state. This was a very heavy wet snow, and because the trees were still full with leaves, a lot of damage was caused by falling trees and limbs. According to my neighbors, we received about 16 inches of snow and our neighborhood was without power for 3 days. The last few days have been taken up with cleaning out my refrigerator and freezer. I was sure not much would have survived three days without refrigeration, so I had to get rid of just about everything. What a waste! I can't even think of the cost.
Despite everything, my beautiful fall is making an appearance again this week. It inspired me to make this very delicious apple bread. I found the recipe several years ago in a Penzey's catalog. It is the best apple bread I have ever eaten. The bread is full of flavor and apples! I have altered this a bit by adding less sugar and about a 1/4 cup of milk to the batter. Without the addition of the milk the batter seems very thick. I actually made it both ways and I thought it came out better with the added milk. I also checked it after 1 hour in the oven...it was done and did not need the time stated in the recipe. Fall, pumpkins and apples all seem to go together so well. I hope you'll give this a try!
|Just out of the oven and the aroma is wonderful|
|A wonderful treat for breakfast|
|Waiting for it to cool is the hardest part|
Whole Wheat Apple Bread
from Penzeys by Ruth Weber
Yields: 16 servings
1 cup vegetable oil (not olive)
2 cups sugar
3 eggs, well beaten
3 cups whole wheat flour (or 1½ cups whole wheat flour plus 1½ cups white flour)
1 tsp salt
1 tsp baking soda
2 cups chopped , peeled baking apples (about 4 regular-sized McIntosh or Granny Smith)
1 cup nuts, pecans or walnuts
2 tsp pure vanilla extract
Preheat oven to 350. Grease and flour two 8½×4½ loaf pans and set aside. In a large bowl, combine the oil, sugar and eggs. In a medium bowl, sift together the flour, salt and baking soda. Gradually add the dry ingredients to the wet, mixing well after each addition.
Fold in the apples, nuts and vanilla. Pour into the loaf pans and bake at 350 for about 1½ hours or until a toothpick inserted in the loaves comes out clean. Turn out of the pan while still slightly warm (wait 20-30 minutes) and let cool.