At this season of the year we always have lots and lots of apples in our entryway. Some come from the trees in our front yard (I have no idea what variety of apple grows there; we just call them “tree apples”) and some from nearby orchards.
It always seems to me that the apples are begging to be eaten. Naturally, I am happy to oblige. I eat a lot of them raw, but I also include them in cooking and baking.
Here’s a quick way to use up a couple of apples and make one’s family happy. My mother prefers to nibble on this bread with a mid-day glass of cider while I like to eat it for breakfast.
Ingredients:
1 cup canola oil
1-1/2 cups brown sugar, firmly packed
3 eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 teaspoon baking powder
2 cups grated raw apple (packed a bit into the measuring cup)
1 cup raisins
1 cup chopped nuts (optional)
1-1/2 cups brown sugar, firmly packed
3 eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 teaspoon baking powder
2 cups grated raw apple (packed a bit into the measuring cup)
1 cup raisins
1 cup chopped nuts (optional)
Instructions:
Preheat the oven to 350 degrees. Combine the oil and sugar, and beat in the eggs. Combine the dry ingredients and add them to the previous mixture. Stir in the apples, raisins, and nuts (if desired). Bake in greased loaf pans until a toothpick inserted into the center comes out clean (about 45 to 60 minutes). Makes 2 loaves.
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