I had been waiting all summer for a good apple, and now it seems that they are everywhere now! Not to say that is a bad thing; it’s wonderful. Each weekend on Pumpkinseed Hill, we have a lovely apple stand where we sell Empire apples from the Hudson Valley in New York. They’re a cross between Macintosh and Red Delicious and they’re so great for baking (and eating–yum!). Here is a recipe I tried out for apple bread:
1 cup whole wheat flour
2 cups all-purpose flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
3 eggs, beaten
1/2 tsp vanilla extract
1/2 cup orange juice
2 cups apples, diced
1. Preheat oven to 350 degrees; prepare a bread pan or muffin pan as needed.
2. Mix flours, cinnamon, baking powder and baking soda in a bowl.
3. Cream butter and sugars until combined.
4. Beat eggs and vanilla in a separate bowl; add to butter and sugars.
5. Add dry ingredients to wet and add orange juice as needed to soften mixture–it should be about half a cup–the mixture will be pretty thick.
6. Add apples and mix until combined.
7. Divide mixture among the selected tin. If using an 8×4 in. bread pan, bake for one hour; if using muffin tins, bake for approximately 20 minutes.
I put some of them in a bread pan and made some into muffins because they are easier to share that way. Enjoy!