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.