Warm bread that’s quick, easy and delicious
When the air turns crisp, the warm fragrance of bread in the oven makes a home feel especially welcoming.
But bread doesn’t have to be a big deal. Quick breads like this one can be stirred up in minutes, making an easy appetizer or accompaniment to a hearty fall soup.
This recipe comes from a new book called Make It Ahead! (Simon and Schuster), from the Canadian Living test kitchen.
It calls for Granny Smith apples for both the diced and grated apple.
I made it with unpeeled local red apples, thinking the flecks of red peel might be attractive. In fact, the bits of peel were practically invisible, but it did prove that the loaf is excellent with other kinds of apple as well.
The make-ahead notes in the book advise that you can wrap the loaf in plastic wrap and store for up to two days, or overwrap in foil and freeze for up to one month.
But it’s best served still warm and aromatic from the oven.