Apple Bread from Penzey's catalog

[valeriek]

For those of you who get the Penzey's catalog, I made the apple bread from the latest issue last night and it was excellent. I'm finding that I can't stop eating it at the moment (which means I'm really going to have to work out extra-hard tonight!). I'm sure that it isn't low fat...but I don't care. This is good bread. I meant to bring the recipe to work, but, as usual, I forgot. I'll post it tomorrow if anyone wants it.

[Shelly]

Valerie, I would love to have your recipe. Is it a yeast bread or a quick bread? I love anything with apples in it. Thanks in advance! http://www.cookinglight.com/bbs/smile.gif

[valeriek]

Shelly,

It is a quick bread, and I promise I'll post it tomorrow!

[This message has been edited by valeriek (edited 10-17-2000).]

[valeriek]

Okay, here goes:

Apple Bread

Bread:
4 cups apples, peeled, cored, and chopped (about 4-5 apples - they suggest McIntosh)
4 large eggs, beaten
1 cup vegetable oil
2 tsp pure vanilla extract
1 tsp pure almond extract
2 tsp baking soda
2 tsp salt
2 tsp cinnamon
3 cups all-purpose flour
2 cups granulated white sugar

Topping:
3/4 cup all-purpose flour
1/4 cup granulated sugar
2 tsp cinnamon
6 TB butter, room temperature

Preheat oven to 350 degrees. Lightly grease two 9"x5" bread loaf pans and set aside. In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla extract, almond extract, baking soda, salt, and cinnamon. Beat until thoroughly mixed. Next, add the flour and sugar and mix on low just to blend. 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 to not get too 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, and cinnamon in a small bowl. Cut the butter into the mixture with a fork until all ingredietns are moist and crumbly. (Ed. note: CL had a thing in the cooking class section that suggested using a food processor for this. While I did not do that this time, I will try next time because it takes a little time to get it mixed until crumbly). Srnkle equal amounts of topping on each loaf. Bake for about 1 hour on the center rack of the oven. The loaf should feel fairly firm when touched in the middle, or cook an extra 5 minutes. Remove from oven and place on cooling rack. Let cool for 5 minutes before removing from the pans. It is easier to slice the bread if you can wait until it is all cool. Yield: 2 loaves.

This is really good!

[Shelly]

Valerie, this sounds so yummy! Thank you thank you!!!! I can't wait to try it; I think I'll add some walnuts, though. http://www.cookinglight.com/bbs/cool.gif