Apple Bread

It is apple time again!

One of my official shifts to fall is the change from zucchini bread to apple and pumpkin baked goods. The first treat of this year is Apple Bread. This recipe is from Mollie Katzen’s The New Enchanted Broccoli Forest cookbook. I love this recipe, the bread is moist and not too sweet. Perfect for eating with butter, cream cheese, Nutella, or just simply with preserves.

The recipes calls for nuts, but since my son’s school does not allow nuts, I made a nut-free loaf so that he can take it to school with him for lunch.

We had some other fun today in the kitchen today – dark chocolate acorns! I found a picture of these on Pinterest and just had to make them. Nothing local (except that Hershey, PA is only 118 miles from our house), just a fun treat to celebrate fall.

Apple Bread

from Mollie Katzen’s The New Enchanted Broccoli Forest

A little butter or oil for the pan

1 1/2 packed cups peeled, grated tart apples (I used unpeeled Granny Smith apples)

3 Tbs fresh lemon juice

1/2 tsp grated lemon rind

1/2 cup light brown sugar

4 Tbsp melted butter

1 egg (from Farmer Kim)

2 cups unbleached white flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 tsp vanilla extract

1/2 cup minced nuts (I did not use this)

Directions

Preheat oven to 350F. Lightly grease a medium-sized loaf pan.

Combine the grated apple, lemon juice, and lemon rind in a medium-sized bowl.

Beat in the sugar, butter, and egg.

Sift together the flour, baking powder, baking soda, salt and cinnamon into another medium-sized bowl. make a well in the center, and add the apple mixture, along with the vanilla and the nuts (if using). Stir with a rubber spatula or wooden spoon until just combined. Spread into the prepared pan. Bake for about 50 minutes, or until a knife inserted into the center comes out clean. (I took this picture with my husband’s phone and the color came out really weird, thus the black and white version, my apologies)