In honor of the cooler temps, I whipped up a batch of apple bread to enjoy on our weekend away to New Orleans (more on that soon).
Notice I only have one picture of the finished product. I always get to the end, after I've dumped everything together, and realize I didn't take a single picture of the process. Let's just say, I'm no Pioneer Woman. I don't know how she chops, snaps, peels, snaps, mixes, snaps, pours, snaps, snaps, snaps. I guess I'm too focused on getting it done. Oh well, I'll leave the fancy stuff up to her and I'll continue to be inspired to do better.
35 min prep SERVES 20 / 2 loafs
3 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
¼ teaspoon nutmeg
1 cup white sugar
1 cup brown sugar
½ cup oil
½ cup unsweetened applesauce
1 tablespoon vanilla
4 cups apples; core, peel and dice (Granny Smith – dice larger) [about 6-8 small apples]
1/2 cup chopped pecans - optional
1. Whisk flour, cinnamon, nutmeg, soda, salt and baking powder together and set aside.
2. In stand mixer, beat eggs; add two types of sugar, oil, applesauce and vanilla.
3. Add dry ingredients. (Batter will be stiff.)
4. Stir in apples and nuts.
5. Spoon into 2 greased loaf pans.
6. Bake at 350 degrees for 1 hour. (Check after 50 minutes with cake tester.)