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