Okay so I am obsessed with baking anything with Apples, especially in the fall, when the annual “Applefest” takes place in my town, and the orchards are full of delicious ripe apples, just hanging from the trees waiting to be picked.
Every time I see these full apple trees I get the biggest urge to go pick a bushel and go home and bake something, however I always end up at the farmers markets to buy my apples, so much easier and safer.
My all time favorite apple is the Honeycrisp, this apple is pure heaven, every single bite. My second favorite is Jazz apples tied with Pink Lady apples, for pure crunch, and tangy flavor, third of course is the granny smith apple, it is packed full of pucker in every bite.
Apple Bread combines all my favorite flavors into one loaf, juicy shredded apples with sweet sugar, roasted pecans, vanilla, nutmeg and cinnamon.
When you take the bread out of the oven, take a moment to take in all the delicious aroma that is filling the kitchen.
There is nothing better than a warm piece of homemade sweet quick bread with butter on it, after a long day of baking.
You may just want to double this recipe and make two loaves, you can freeze one loaf and eat one loaf when all the good apples are hard to find.
To freeze your apple bread, let it come to room temperature. Then wrap it in a couple layers of plastic saran wrap and place it in a freezer safe ziploc bag. This bread will keep for up to 6 months. When you’re ready to eat it, defrost the apple bread in the fridge overnight.
Enjoy!
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Ingredients
Instructions
- Preheat oven to 350° F. Grease and flour two 8" x 4" loaf pans. Set aside.
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Using the large holes on a box grater, shred the apples (discard the cores). You should have 4 cups of grated apple. In a large bowl, fold together shredded apples and sugar, and let sit for 15 minutes until sugar dissolves. There will be quite a bit of liquid. Add oil, eggs, vanilla extract, pecans, and raisins, and stir to incorporate.
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir dry ingredients into the apple mixture, just until mixed. Pour into prepared loaf pans. Bake 55 minutes, or until golden and center tests done with a toothpick. Remove pans from oven to cooling rack and let cool for 10 minutes. Then turn breads out of pan onto rack to cool completely before slicing.
Notes
- Shredding the apples is to just mix it enough so that all the dry ingredients are worked in and you don’t see any bits of flour.
- Don’t skip any steps, where the apples and sugar sit for a bit. It is well worth the wait for the final outcome of the bread.
- You may take out the nuts and raisins if you prefer, the bread turns out just fine.
