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.
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
- Preheat the oven to 350 degrees. Grease 2 loaf pans with cooking oil spray.
- 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.
- 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.
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