Recipe relief for those who picked too many apples: apple bread
It happens every year. Before loading up the car to head out to the apple orchard, I vow that we will not pick too many apples this time. Then, somehow, I quickly break that vow. (The speed at which this happens is even faster than a broken New Year's resolution, which I can usually keep until daybreak). The problem is hard to rectify: each child wants to pick apples and each person wants to pick a different type of apple. Because the experience is a beautiful one, we all want to linger in the orchards. The result is always the same: too many apples.
And so, on the way home, I try to convince myself it will be fine. I'll just make on apple dish each day. An apple pie, apple bread, stewed apples, apple sandwiches, baked apples, applesauce, sauteed apples, and, of course, apple slices for lunch and snack every day for the next month.
My children love apple bread, so that was one of my first creations this year. I used a recipe that I shared here last year, but I believe I've made some improvements. The biggest change? I pureed the apples rather than slicing them. This allowed me to use more apples, which I'm keen on. I was also able to leave the peels on, which saved time and boosted the nutritional content of the bread. The bread was moist and yummy. Here is the recipe. Enjoy!
Apple bread for the women who always come home from the orchard with too many apples:
1/3 cup vegetable oil
3/4 cup sugar
1/2 tsp vanilla
5 large apples, cored and pureed (you can leave the skins on!)
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
1 1/2 tsp cinnamon
1 cup chopped walnuts (if the children allow)
- Preheat oven to 350F
- Core and puree apples
- Wet ingredients: combine oil, sugar, eggs, vanilla and apples in large mixing bowl
- Dry ingredients: in a medium bowl combine flours, baking soda, baking powder, salt, and cinnamon
- Add dry ingredients to wet ingredients and mix
- Pour batter into greased, 9x5 bread pan
- Bake for 60-70 minutes