Prep 15 mins
Cook 1 hr
Great for when the delicious Fall apples are in season!
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon baking powder
- 3 eggs, beaten
- 3 cups shredded peeled cooking apples (4 medium)
- 2 cups sugar
- 2⁄3 cup canola oil
- 1 teaspoon vanilla
- Grease and flour three 7-1/2x3-1/2x2-inch or two 8x4x2-inch baking pans. Set aside. In a medium bowl combine flour, soda, salt, cinnamon, and baking powder; set aside.
- In a large bowl combine eggs, apples, sugar, oil, and vanilla. Stir in flour mixture just until moistened. Pour batter into prepared pans. Bake in a 325 degree F oven for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool on wire racks. Wrap and store overnight before slicing. Makes 30 servings.
- Note: Golden Delicious, Rome, Granny Smith, Jonathan, or Newtown Pippin apples are a good choice for this bread.
Delicious, moist and quick to whip up. I don't have two loaf pans so I made one 8x4x2 loaf and a dozen muffins. The muffins took about 25 minutes to bake and the loaf took 55 minutes. Made for ZWT9 Soup A Stars.
Great apple flavor and very moist. Easy to make, too. The only thing I would change is to add some chopped walnuts, just because we love them in bread.
Very good!! The first batch I followed the recipe exactly, the results were very nice, moist and nicely flavored. The second batch I added about a cup of raisins and a cup of walnuts and reduced the sugar to 1 1/2 cups. The next batch I didnt use raisins, I used frozen cranberries, walnuts and 1 1/2 cups sugar. Each variation was delicious! Oh and I used ripe Roman Beauty apples and chopped them fine instead of grating them.. All in all this is an excellent recipe and a keeper for me. Will be making this again.