Friday, January 22, 2016

Apple Snacking Bread: Two Ways!

This recipe comes together in a couple of minutes with only a little effort going into the peeling and chopping of the apples.  I followed the recipe the first go round and it was incredibly delicious.  The second time I made it with less sugar and also substituted part whole wheat flour.  Both ways were truly scrumptious! The key is to chop the apples in small slivers/chunks ---it is packed with apples and very moist.  I used all Granny Smith in one batch and then a combination of apples in the next.
Both worked well but I prefer the taste of all Granny Smith. :)  It also tastes best after it has cooled - flavors need time to mingle and will be more pronounced after bread has had time to cool.

Apple Snacking Cake
adapted from recipe in Washington Post Food Section, January 13, 2016

1 ½ teaspoons ground cinnamon
¼ teaspoon ground allspice
1 teaspoon kosher salt
½ teaspoon baking soda
1 teaspoon baking powder
1 ¾ cups sugar (or just use 1 ¼ cups)
2 teaspoons vanilla extract
2 large eggs
¾  cup canola or olive oil
2 cups all-purpose flour (or 1 cup all-purpose and 1 cup whole wheat)
4-5 medium apples, cored, peeled and thinly sliced, then cut into pieces (4 cups packed)- I prefer Granny Smith but you can use any combination of firm apples.
Preheat the oven to 350 degrees. Grease 2 loaf pans with butter.
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.  Divide the batter evenly between the loaf pans, smoothing the tops. Bake for 65 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 turn out onto wire racks to cool completely before serving or storing.