Apples just might be the best fruit of my life. I know they're stereotypically a Fall fruit, but who am I to judge? There are a million different kinds and they're crisp and juicy and beautiful and they smell divine. Plus, they're always in the store and they always look good. So I always have tons on hand.
Really, it's not that I can't eat a 5lb bag of apples on my own, it's just that I occasionally need something a little more dessert-like. This apple bread is so moist and fragrant and packed with fresh fruit. And since it feels like Fall outside right now, despite the fact that it's actually April, I feel perfectly justified in making a loaf or two of warm sweet bread. Enjoy!
Apple Bread [click to print]
Makes one loaf
- 1 large granny smith apple
- 1 c. sugar
- 1/3 c. unsalted butter, softened
- 2 eggs
- 1/3 c. water
- 1 tsp. vanilla extract
- 1-2/3 c. flour
- 2 tsp. cinnamon
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. baking powder
2) Use cheese grater to shred apple, with or without skin. You should have about 1 cup.
3) Combine sugar, butter and eggs in mixing bowl and mix well. Beat in shredded apple, water and vanilla. Whisk together flour, cinnamon, soda, salt and powder; add to apple mixture, stirring until just combined.
4) Pour batter into prepared pan and bake 50-60 minutes or until the top is browned and springs back when lightly touched. Allow to cool in pan about 5 minutes, then remove to wire rack to cool completely.
5) To serve, spoon 1 to 2 teaspoons of caramel sauce into depression in center of warm mini bundts (or drizzle over top of cupcakes) and enjoy!
Source: Adapted from Aunt Betty