Fresh Apple Bread

I made an apple pie and took to work last week and had some left over granny smith apples. The apples were starting to get really ripe so looking for a reason to use them I decided to try making a different kind of bread, along the same lines of banana bread but very moist and oh so delicious.

Fresh Apple Bread

3 cups All-Purpose Flour
2 teaspoons Cinnamon
1 teaspoon Nutmeg
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 cup Vegetable Oil
1/2 cup Un-sweetened Applesauce
1 1/2 cups White Sugar
1/2 cup Brown Sugar
2 Eggs, beaten
1 teaspoon Vanilla
2 cups Apples, finely chopped
1/2 cup Pecans, chopped
1/2 cup Craisins

Pre-heat oven to 350 degrees. Spray two 8 inch loaf pans with cooking spray.

Mix together flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Set aside.

In a mixer combine vegetable oil, applesauce, white and brown sugars, eggs, and vanilla. Mix until combined. Add apples, craisins, and pecans until combined. Slowly mix in flour mixture. The dough will be very thick (thicker than most loaf breads like this but it will be ok).

Divide the batter between the two loaf pans. Bake for 40-45 minutes or until a toothpick comes out of each clean. Cool on wire racks for 10 minutes and then remove from pans and continue cooling on racks.

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