My mom shared a really good recipe for apple cake a few years ago and I make it regularly. We have 3 apple trees in the yard (lost one this year!) so have plenty of apples in fall and winter. I saw this recipe for Apple Bread in the Penzey‘s catalog and thought I’d give it a try. I made two distinct changes. It called for large chunks of apple, about 1″ cubes, and I diced them to make it less chunky. It also called for 1 tsp of salt and I halved that. (Actually the original recipe was for two loaves so I halved the recipe to begin with as just two of us cannot (and should not!) eat that much!
Timing wise I would suggest peeling, coring and dicing the apples, then turning on the oven to preheat while you mix up the rest.
Apple Bread
Ingredients
- 2 cups peeled and diced apples
- 2 eggs
- 1/2 cup canola oil
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1.5 cups flour
- 1 cup sugar
Topping
- 1/3 cup flour
- 1/8 cup sugar
- 1 tsp cinnamon
- 1/4 cup butter
Instructions
- Beat the eggs in a bowl, the mix in the oil. Add the vanilla extract, baking soda, salt, and cinnamon and mix. Add the flour and sugar and stir. The batter will be thick. Add the apples and stir well.
- Spoon into the loaf pan. If you’re using the topping, sprinkle on top of the batter before baking.
- Bake at 350 for 1 hour. It’s best to let the bread cool before slicing although you may find it hard to resist as it smells so good!
I made this today, when I saw that big bags of apples were in the produce aisle. Turned out great, although it didn’t quite seem firm enough (although maybe I didn’t let it cool enough!). Great recipe, with simple ingredients. Thanks!