Tuesday, April 16, 2013

Apple Bread

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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
1) Preheat oven to 350 F. Line loaf pan with parchment paper or coat generously with nonstick cooking spray and set aside.

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

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