Apple season has arrived so early here in New England that last week we had both homemade apple hand pies and strawberry shortcake for Sunday Dinner dessert with fresh fruit we brought back from an orchard. A few things in that statement make my life seem charming. Most of the time, it probably is.
Anyway, here’s one way to use up some of your apples this fall.
(makes 2 loaves or 5-6 mini-loaves. Freezes well.)
Apple Bread Recipe
- 3/4 cups vegetable oil
- 1 1/2 cups sugar
- 3 large eggs
- 1 tablespoon vanilla
- 3 cups all-purpose flour (I use white whole wheat)
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups of apples (skinned, and finely chopped, measured after being chopped)
- Preheat your oven to 350 degrees. Grease and flour your loaf pans (2 large, or 5-6 mini loafs).
- Combine the dry ingredients (flour, cinnamon, soda, baking powder and baking soda) in a medium size bowl. (I don’t actually do this, by the way. I just dump the dry ingredients in on top of the mixed up wet stuff. I bet you do too.)
- Mix the oil and sugar in whatever bowl and stirring mechanism you usually use to mix your baked goods. Preferably its the bowl of your stand mixer because it’s so easy and you probably just spent a lot of time chopping apples. (By the way, if you have a kid – or husband – who doesn’t like “stuff” in their baked goods, finely dice your apples and they melt away when baked with no visible or textural “chunks.”) Add the eggs and vanilla into the oil/sugar and mix thoroughly.
- Dump your (pre-mixed or not pre-mixed) dry ingredients in with the oil/sugar/eggs/vanilla and mix it up. Stir in the apples.
- Pour the batter evenly into the prepared loaf pans.
- Bake until toothpick inserted into the center of the loaves comes out dry-ish. About 40 minutes for the mini-loaves and an hour for the full loafs. Cool for a few minutes in the tins before turning out onto a cooling rack.