Test Kitchen: Apple bread

This bread was easy to make, and it didn’t last long in my apartment. I never had made a bread like this, so I was surprised by the consistency before I put it in the oven.

This bread was easy to make, and it didn’t last long in my apartment. I never had made a bread like this, so I was surprised by the consistency before I put it in the oven. 

Once all of the ingredients were mixed, the batter didn’t look quite like batter. But the recipe assured me that was normal. It looked more like a bowl full of chopped-up gala apples and pecans than a bowl of batter.

Anyway, I put the loaves in the oven for 60 minutes and let the scent fill my apartment. As soon as they came out of the oven, I had to take a bite. It was delicious! The bread reminded me of the coffee cake my mom made when I was younger.

RECIPE
INGREDIENTS

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground allspice

1 teaspoon kosher salt

1/2 teaspoon baking soda

1 teaspoon baking powder

1 3/4 cups sugar

2 teaspoons vanilla extract

2 large eggs

3/4 cup vegetable oil

2 cups flour

4 medium apples, cored, peeled and thinly sliced, then cut into pieces (4 cups packed)

1 1/2 cups pecans or walnuts, coarsely chopped

DIRECTIONS

  1. Preheat the oven to 350 degrees. Grease 2 loaf pans with cooking oil spray.
  2. Whisk together the cinnamon, allspice, salt, baking soda, baking powder, sugar, vanilla extract, eggs and oil in a mixing bowl until well incorporated. Stir in the flour just until no dry spots remain, to form a stiff batter, then fold in the apples and nuts; the mixture will look more like coated apples and nuts than cake batter.
  3. Divide the batter evenly between the loaf pans, smoothing the tops. Bake (middle rack) for 60 to 75 minutes or until a toothpick inserted into the center of each loaf comes out clean. The tops will be firm and browned. Cool in the pans on a wire rack for 10 minutes, then dislodge from the pans and place on the wire rack to cool completely before serving or storing.

NUTRITION

Per serving (based on 16): 320 calories, 3 g protein, 39 g carbohydrates, 18 g fat,
3 g saturated fat, 25 mg cholesterol, 150 mg sodium, 2 g dietary fiber, 25 g sugar

Recipe source: The Washington Post

Where to buy

The Repository
Select Rite Aid Stores
Spee-D Foods
Buehler's Fresh Foods
Fishers Foods, including 44th Street NW, Tuscarawas St. W, Fulton Drive, Lincoln Way E. and Cleveland Ave. NW locations
Aultman Hospital Gift Shop
Mercy Medical Center Gift Shop
Gervasi Vineyard Marketplace
Carpe Diem Coffee Shop, downtown Canton and Belden Village Mall locations
News Depot
Avenue Arts Marketplace
Yum Yum Tree Alliance
Grapes in a Glass