Hello everyone! My sincerest apologies for the lack of posts during the last few weeks. Midterms, fall break, and general lack of sleep have made updating the blog difficult. But I have been cooking up a storm and have tons of new material for you so get excited!
Fall break is a wonderful 4 day weekend in October right after the first round of midterms when everybody needs a break. I decided to take a trip to Boston to visit all my friends at Northeastern (where I spent my freshman year) and Harvard.
Before the long 6 hour drive, I baked some apple bread to give as a present to my friend Gila who was driving, and to my hosts in Boston.
Here is the recipe, adapted from: http://lepetitpierogi.blogspot.com/2010/09/apple-bread.html#ixzz13OfCoCG1
3 Cups All Purpose Flour (can use half whole wheat flour)
2 Tsp. Cinnamon
1/2 Tsp. Allspice
1 Tsp. Baking Soda
1/2 Tsp. Baking Powder
1/2 Tsp. Salt
1/2 Cup Vegetable Oil (or substitute apple sauce to make it low fat)
1 Cup White Sugar (I reduced this to around ½ cup)
1 Cup Brown Sugar, packed
2 Eggs, Beaten
1/2 Tsp. Vanilla
3-4 tbsp apple cider
2 cups apples, peeled, cored and coarsely chopped
1 cup broken walnuts (optional)
In bowl, combine flour, cinnamon, allspice, baking soda, baking powder and salt; set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture. Add walnuts and mix (if using). My batter ended up being pretty dry and sticky so I added in a few tablespoons of apple cider, but if yours isn’t, then it’s totally up to you-I kind of like the additional apple flavor from the apple cider. Divide mixture between two greased 8-in. x 4-in. bread pans ( I used mini loaf pans). I sprinkled brown sugar on top to give them a nice little crunchy crust. Bake at 350 degrees F for 40-45 minutes (mine were done in 30-35 minutes because I used the mini pans) or until bread test done. Cool for 10 minutes on wire rack before removing from pan.
These were easy to make, a great way to use up a few apples, and made pretty food gifts!