Superb Apple Bread
photo by Dreamer in Ontario
- Ready In:
- 1hr 15mins
- 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.
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We loved this mild and moist apple bread. I halved the recipe, which was easily done using an egg substitute. Other than that, I followed the recipe. I think this bread will lend itself to many different additions. I can't wait to try it with dates and pecans. This will be a welcome addition to my Eat Healthy cookbook. Made for the Cook-a-Thon in memory of pammyowl. RIP
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.
DH made this morning with me directing from the kitchen table with a mug of hot chocolate. Once he got the hang of grating with the food pro he did a pretty darn good job. It actually came out looking like it should and it tastes great. We uses Ambrosia apples and made one 8x4 loaf. Made in memory of Pammyowl.
RECIPE SUBMITTED BY
<p><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/chelsea-1-1.jpg?t=1358729305 alt=width=320 height=234 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_2934e8e56debfb521317951198.jpg alt=width=160 height=160 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_HPIM0151.jpg alt=width=160 height=90 /> alt= />I am an avid cook and baker. I have a Farmers Market stand where I sell breads and sweets. I am really enjouing my stand, as I get to make all kinds of breads, although the sweets are the big attraction! I am married to theworlds most wonderful man, have an aan amazingly brilliant child (of course I would say that!). In short, I am a verry happy, cheerful woman. Baking bread is my passion, but I love to cook anything. </p> <p>I have two great dogs, Jack and Lucy, a black lab and a boxer/pitbull mix, respectively.</p> <p>My rating system;</p> <p>5 stars= great, had fun making it and will make again</p> <p>4= made some changes as the recipe needed tweaking</p> <p>3= probably will not make again</p> <p>I will not post a 2 or 1 star rating, I'd rather post the review with no stars and share some possible fixes:)</p>