Pick Too Many Apples? Try this Healthy Apple Bread Recipe
Last weekend, along with the rest of the state of New Jersey, we took the kids apple-picking.
It was no wonder that everyone was out. It was gorgeous: one of those rare days when I actually slowed down, inhaled the crisp air, and paused with my face turned to the sun, just to bask in its warmth for a moment. (Then I was pushed over by some parent that had to get to the tractor line with his kid first and I was jolted out of my silly escape, reminded that I am just a short drive from NYC. Narcissism, rushing for no apparent reason, and generally being irritated by life is, sadly, commonplace here).
Never mind. The apple picking was fantastic. Despite wet conditions and hail storms this summer, the orchard hadn't suffered. The trees were bursting with apples.
Did we drink up too much of that fresh air, or was it that we just didn't want to leave it? Whatever the answer, we stayed too long, and we picked too many apples. Of course, this is bad, and it is mostly bad for me, who now has to bake a thousand apple food products to get rid of all that damn fruit.
I decided to start with apple bread, which my kids have been clamoring for. I searched for apple bread online and came up with a basic recipe. Then I made changes here and there to create a bread that was both tasty and healthy. I reduced sugar and oil, added more apple, and threw in some whole wheat flour. My kids and husband love it. I hope you enjoy it, too.
Healthy Apple Bread
- 1/3 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1/2 tsp. vanilla
- 3 large apples, finely chopped (This comes to about 5 1/2 cups of apples. I used a combination of macouns and cortlands)
- 1 1/2 cups all purpose flour
- 1 1/2 cups whole wheat flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1 cup nuts (optional)
- Pre-heat oven to 350F
- Combine oil, sugar, eggs, vanilla and apples. Mix
- Add flour, baking soda, baking powder, salt, and cinnamon. Mix
- Add nuts if your kids will let you! :-)
- Divide batter between 2 greased, 8 1/2 X 4 1/2 inch bread pans
- Bake 60-65 minutes