Apple Bread
Apple bread Image by @Trendy_Rowdy/iStockPhoto.com
When apples are abundant in the fall, this bread makes a tasty and seasonal treat. For a heartier loaf, use all whole wheat flour, or experiment with half whole wheat and half all-purpose. Try the bread toasted for breakfast or as an after-school snack.
Makes: 1 loaf
Unsalted butter for pan
2 large eggs
1 cup plus 2 tablespoons sugar
½ cup pure maple syrup
2 cups peeled, cored, and diced apple
2 cups whole wheat flour, or 1 cup whole wheat flour plus 1 cup all-purpose flour
1 teaspoon salt
1¼ teaspoons baking powder
1 teaspoon ground cinnamon
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Preheat the oven to 350°F. Lightly butter an 8-by-4-inch loaf pan and line the bottom with parchment paper.
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Beat together the eggs, sugar, and maple syrup in a large bowl. Add the apple, tossing to coat.
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Combine flour, salt, baking powder, and cinnamon in a medium bowl. Add the dry ingredients to the apple mixture and stir until it just comes together in a thick batter. Pour the batter into the prepared loaf pan.
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Bake for 45 minutes. Cover the loaf pan loosely with aluminum foil, and continue to bake until a toothpick inserted in the center comes out clean, about 15 minutes more. Do not overbake.
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Remove from the oven and take off the foil. Allow the apple bread to cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Excerpted from The Berkshires Farm Table Cookbook. Copyright 2020 by Elisa Spungen Bildner and Robert Bildner. Reproduced by permission of The Countryman Press. All rights reserved.
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