There is a tradition in my office where each Friday a pair of people bring in breakfast for the floor. Last week it was my turn, and by the time I remembered it was very (very) late and since our refrigerator had died the week before I was seriously lacking on ingredients. So, I started digging around the pantry and I came up with Apple Bread. I wish I had a more creative name for it, but… I don’t. It’s delightfully flavorful, and moist but not heavy. You could add walnuts or dried cranberries to give it a little color and extra flavor, but I love this just the way it is! This is the perfect thing to eat on Thanksgiving morning that will satisfy your hunger until you start ripping into turkey and stuffing.
[2 loaves — about 24 moderately-sized slices]
3 medium apples, peeled and chopped
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
1 cup brown sugar (light or dark)
1 cup vegetable oil
3 eggs, beaten
3 teaspoons cinnamon
1) Preheat your oven to 300 degrees F. While the oven is preheating, spray two 8.5 x 4.5 inch loaf pans with cooking spray. I use grape seed oil, but you can use whatever you want.
2) In a large bowl (and I’m not kidding here – large bowl) mix together your flour, baking soda, baking powder and salt. Add the chopped apples and mix, making sure the apples are well coated.
3) In a medium bowl, mix sugar, brown sugar, vegetable oil, eggs and cinnamon with a whisk.
4) Add the wet mixture to the flour mixture and use your hands to mix it all together. The dough is going to be really thick, so using a spoon just won’t be enough.
5) Bake for about 90 minutes until the top is browned and a toothpick inserted into the center of each loaf comes out clean.
6) Place the loaves, still in the pans, on cooling racks for 15-20 minutes until cool to the touch. Then turn the pans upside down and the loaf should slide out with no problem – place right side up and serve warm.