Ap­ple Bread

20 min. BAKE: 50 min. + cool­ing 2 loaves (12 slices each)

Simple & Delicious - - SIMPLY CLASSIC - —Phyl­lis Her­locker, Far­ling­ton, KS

I got this recipe ages ago, and with a few tweaks it’s be­come one of our all-time fa­vorite quick breads!

3 2 2 1 1/₂ 1/₂ 4 1 1/₂ 2

1 cups all-pur­pose flour cups sugar tsp. ground cin­na­mon tsp. bak­ing soda tsp. bak­ing pow­der tsp. salt large eggs cup canola oil tsp. vanilla ex­tract cups chopped peeled ap­ples (about 2 medium) cup coarsely chopped wal­nuts

1. Pre­heat oven to 350° Line two greased 8x4-in. loaf pans with parch­ment pa­per; grease pa­per.

2. Whisk to­gether the first six in­gre­di­ents. In an­other bowl, whisk to­gether eggs, oil and vanilla; add to flour mix­ture, stir­ring just un­til moist­ened (bat­ter will be thick). Fold in ap­ples and wal­nuts.

3. Trans­fer to pre­pared pans. Bake un­til a tooth­pick in­serted in cen­ter comes out clean, 50-55 min­utes. Cool in pans 10 min­utes be­fore re­mov­ing to wire racks to cool. FREEZE OP­TION Se­curely wrap cooled loaves in plas­tic and foil, then freeze. To use, thaw at room tem­per­a­ture. PER SERV­ING 253 cal., 13g fat (1g sat. fat), 31mg chol., 124mg sod., 31g carb. (18g sug­ars, 1g fiber), 3g pro.

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