At this season of the year we always have lots and lots of apples in our entryway. Some come from the trees in our front yard (I have no idea what variety of apple grows there; we just call them “tree apples”) and some from nearby orchards.It always seems to me that the apples are begging to be eaten. Naturally, I am happy to oblige. I eat a lot of them raw, but I also include them in cooking and baking.
Here’s a quick way to use up a couple of apples and make one’s family happy. My mother prefers to nibble on this bread with a mid-day glass of cider while I like to eat it for breakfast.
Ingredients:
1 cup canola oil
1-1/2 cups brown sugar, firmly packed
3 eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 teaspoon baking powder
2 cups grated raw apple (packed a bit into the measuring cup)
1 cup raisins
1 cup chopped nuts (optional)
Instructions:
Preheat the oven to 350 degrees. Combine the oil and sugar, and beat in the eggs. Combine the dry ingredients and add them to the previous mixture. Stir in the apples, raisins, and nuts (if desired). Bake in greased loaf pans until a toothpick inserted into the center comes out clean (about 45 to 60 minutes). Makes 2 loaves.
This looks delicious! I will definitely have to try this one, I'm not a big fan of raisins (weird, huh?) so I usually use the golden ones instead. Thanks for the yummy recipe!
ReplyDeleteI love apple bread, this one looks particularly yummy, especially with the raisins in it!
ReplyDeletemmmmmm - I've still got lots of apples that Jim the Farmer gave me .....
ReplyDeleteYou got another reader today. She said your blog was great! She really liked it. And she will be back to read more. This apple bread recipe looks delicious.
ReplyDeleteNot many apples down here, but when I visit my son in Charlottesville, VA in the fall, the orchard is a place I have to visit. The smell of a large store of apples in the house would make me very happy.
ReplyDeleteThis looks tasty, and I'm planning to bake it asap. I'll probably use dried cranberries instead of the raisins, not that I dislike raisins, but the cranberries have a sweet/tart taste that I like.
ReplyDeleteSince our return from Ireland I haven't had time for much baking. Been catching up on neglected yard chores and house chores.
best,
Adelaide and EveryDay, I would use whatever you like; both the golden raisins and the cranberries sound great! I'm thinking of trying to throw in some coconut next time; I love coconut! Grad, I hope you have a lovely visit with plenty of apples! E., thanks for the referral--and for letting me know about my new reader! Frayed and Katie, happy baking--and thanks for visiting.....
ReplyDeleteI'm finally getting around to telling you that I made this apple bread a couple of weeks ago. It is a great recipe, and I'll certainly bake it again.
ReplyDeleteWe consumed one loaf rather quickly. Afraid to pig out completely, I froze the second and will defrost it overnight to have for breakfast tomorrow.
Thanks for the report, Adelaide. It's always nice to hear that my recipes work for somebody else!
ReplyDelete