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Apple bread (now with helpful photographic illustration)

Two years ago, Randi from I Have to Say posted this recipe for apple bread. I can’t link to the original recipe she posted because her archives don’t go back that far, so I will post it here with the understanding Randi gets the credit for the find. It is the best apple bread and has become a late summer/early autumn staple at our house. I baked about eight or nine loaves of this bread last fall, the same the previous year. None of them lasted more than 24 hours. This weekend, I will be making a couple of loaves. I can’t wait.

I bet you have these ingredients in your pantry and in your produce drawer right now. Go, make it!

Harvest Apple Bread

1 1/2 cups flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1 cup peeled, shredded apple (one large apple does the trick—I usually use a Gala or Fuji)
1/4 cup oil
1 egg
1/3 cup milk
1/2 cup walnuts or pecans (I skip the nuts)

Mix the first 6 ingredients together in a bowl. Add all the other ingredients and stir until combined. Spoon batter into a greased loaf pan and bake at 350 degrees for 1 hour. Cool in the pan for 10 minutes and then remove the bread. Cool the bread completely and cover in plastic wrap overnight.


11 comments to Apple bread (now with helpful photographic illustration)

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