For this bread that's chock-full of apples, don't stray too far from the McIntosh variety they soften just enough without completely disappearing. This is the perfect recipe to have the kids join you in making. For little kids: Let them help mix up the apples. For big kids: Teach them how to peel an apple and sift dry ingredients. During these long days at home it will give you something to do together and you will have a great snack when you are finished.
Serving size: 8
Calories per serving: 413
5 small mcintosh apples, peeled and cut into rough 1/4-inch chunks (about 4 cups)
1 1/2 cups sugar
1/2 teaspoon finely grated lemon zest
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
2/3 cup vegetable oil
2 large eggs
1/2 teaspoon pure vanilla extract
Meanwhile, preheat the oven to 350 degrees F. Generously coat a 10-by-5-by-3-inch loaf pan with cooking spray. Sift the flour, baking soda, cinnamon, nutmeg and salt together onto a large piece of parchment. Whisk together the oil, eggs and vanilla in a medium bowl.
Once the apples are ready, add the flour mixture to them, and fold until combined. Pour in the oil mixture, and fold until just combined (it's OK if there are a few lumps). Pour the batter into the prepared loaf pan. Tap the pan on the counter a few times to settle and even out the batter.
Bake the bread until the top is golden brown and bounces back when pressed (if you insert a toothpick into the center, it's OK if there are a few crumbs), 55 to 60 minutes. Let cool in the pan on a cooling rack until cool enough to handle. Invert the bread out of the pan, and serve warm or at room temperature.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.