I would have to say Fall is my favorite time of year, its the perfect weather and I’m a huge fan of comfort food and cooler weather means comfort food comes out in full force. Every year P and I try to hit up the Local Apple Orchard for 2 reasons really fresh apples and apple cider donuts. He goes for the apples, I go for the donuts! I only order
6 1 for myself and then go to help him pick out the apples. I love apples, especially from an orchard they are just so fresh and keep for so much longer in the fridge than store bought apples do. And there are so many more choices at the orchard so we always taste test a few and then pick out a bag. I will let you in on a little secret though. You just have to promise not to tell P, Ok. I always find reasons to use up the apples quickly, breads, cakes, etc. Not because I love apples and fall flavored baked goods, even though that is true. It is actually because then we have to go back to the orchard and what does a trip to the orchard equal, yep you guessed it Apple Cider Donuts. I’m like a junkie getting my fix, I just have to have them. So while perusing my latest Penzey’s catalog for some new spices I saw this recipe and the light bulb went off. I could use up quite a few apples with this so that donut fix would be that much closer. But this bread was awesome so I was able to hold off on my donut fix while this was at the house. But I think pretty soon I’m going to start Jonesin for a donut hardcore.
Apple Spice Bread – Adapted from Penzey’s Catalog.
4 Cups apples, peeled, cored and chopped 4 eggs
1 Cup of Canola Oil
2 teaspoons of Vanilla Extract
2 teaspoons of baking soda
2 teaspoons of salt
2 teaspoons of Penzey’s Apple Pie Spice 3 Cups of AP flour
2 Cups of sugar
3⁄4 Cup of AP flour
1⁄4 Cup of sugar
1 teaspoon of Apple Pie Spice 1 teaspoon of Cinnamon
1⁄2 Cup of butter, room temperature
Preheat oven to 350. Spray two standard bread loaf pans with non stick spray. Peel, core and slice the apples. Cut into good-sized chunks, about 1 inch in size. In a large bowl, beat the eggs with an electric mixer until fluffy.
Add the oil and beat until combined. Add the vanilla, baking soda, salt and apple pie spice. Beat until combined. Next, add the flour and sugar and mix on low just to combine. Turn the mixer to high and beat until mixture is smooth. The batter will be very thick. Fold in the chopped apples, mixing by hand so the apples do not get broken up. Divide the mixture between the two pans. Since the batter is so thick, it is easiest to
spoon the batter into the pans.
To prepare the topping, combine flour, sugar, apple pie spice and cinnamon in a small bowl. Cut the butter into the mixture with a fork until all ingredients are moist and crumbly. Sprinkle equal amounts of topping on each loaf. Bake for 55- 65 minutes. The loaf should feel fairly firm when touched in the middle. Remove and place on a cooling rack. Let cool for 5 minutes before removing from the pans.
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