Edited: I made this a second tie, with some alterations, and I feel like I’ve got this nailed now! Read on, changes are below.
I decided out of nowhere today that I wanted to make apple bread. I’ve never had apple bread, but I figured it couldn’t be too different from making banana bread. When I started looking up recipes for apple bread, I was disappointed. Every recipe I looked at called for two full cups of sugar!!! Apples are already loaded in sugar, so why the heck does a loaf of bread, albeit a dessert bread, need two cups of added sugar? Oh yeah, it doesn’t. I decided to start with my mom’s banana bread recipe (I’ll share that soon as well) and make my own apple bread. The finished product was pretty darn good (okay, really good) and I’ve made a few small adjustments to the recipe that will make it even better the next time around.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup shortening
- ½ cup sugar
- 2 eggs
- ½ tablespoon vanilla
- 1 teaspoon orange zest
- 3 medium sweet apples, shredded
- ½ teaspoon apple pie spice
- ¼ teaspoon cinnamon, plus more for sprinkling
- Grease or spray loaf pan. Shred apples in food processor.
- Mix together flour, baking powder, salt, cinnamon, apple pie spice, & baking soda.
- Cream shortening, eggs, & sugar together; to incorporate air into it and make the loaf fluffier.
- Add in the apples to the sugar mixture..
- Add a small amount of the flour mixture to the sugar & shortening, adding more as its mixed in til all is incorporated.
- Pour batter into pan, scraping down bowl. Sprinkle top of batter liberally with cinnamon.
- Bake in 350* oven for 45 to 50 minutes if cooking as one loaf, or about 20 minutes of making cupcake-sized muffins, or until toothpick comes out clean.
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