With a big market research project due in the next couple of days, I’ve exhausted pretty much every means of procrastination I can, except for cooking. Now it’s time to bake and blog. After losing my favourite recipe for apple bread, the time was right to search the internet for another worthy of taking its place. This one by Kathy Wetzel looks to be the best-reviewed of any that I came across, so I figure I’ll give it a try and see how it goes.
This recipe was fairly similar to the apple bread I’m used to making: mix the wet ingredients with the sugar in one bowl and the dry ingredients in another, then combine the two and follow it with the apples at the end. We shredded the apples with a cheese grater because that was the way the old recipe did it and I like the non-chunky texture. The batter ended up looking a little wet, but that may have been our choice of apple – we used McIntoshes that were left over from the fall. Typically, I use Granny Smith or sometimes Spy.
Here is the dough about to be baked.
We ended up baking it for 70 minutes at 325: it was perfect. A word of warning, though: Don’t jump the gun and try to pull the bread out before it cools, or you’ll lose the bottom of it. Delicious.
This is what happens when you pull it out of the pan before it cools.
Before I forget… Thanks to my lovely sous-chefs Jess and Kate for your culinary assistance!
Here's the second loaf in the pan. We let it cool before we pulled it out.
