We went apple picking last Saturday, it was really gorgeous out but felt a bit too hot to be doing any Fall activity but it's better than rain, right? Needless to say I haven't stopped baking since the trip to the orchard. My family and friends are quite possibly sick of apple baked goods but are too nice to tell me to give it a rest.
They always say an apple a day keeps the doctor away and I'm sure that also applies to apples baked into cookies, cakes, breads and muffins too. In that spirit I'm going to post one of my apple recipes every day this week. So let's get started with a bread I make every Fall, Walnut Apple Bread which is adapted from The Better Homes and Gardens New Cook Book I was given years ago when we got engaged!
WALNUT APPLE BREAD
What you need:
2 cups all purpose flour
1 cup almond flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 cups sugar
2 cups shredded apple with skin
1 cup chopped walnuts
Grate your apples in a food processor with a shredding blade or use a box grater placed in a bowl, you want the juice that comes out as well and the bowl will catch it where as a cutting board obviously won't.
Preheat your oven to 350 degrees and spray 2 loaf pans with baking spray, set aside. In a medium size bowl mix the wet ingredients and the sugar. In a second bowl mix the remaining dry ingredients. Add the dry ingredients to the wet and stir until moistened. Fold in the walnuts.
Split the batter between the two pans and sprinkle a few walnuts on top of each. Bake for 55 minutes or until a toothpick comes out cleanly. Cool on a wire rack.
This bread is great on it's own but it's also fab when it's toasted and buttered. I made one with walnut and one without because I have picky kids.
Tomorrow....Apple Cranberry Oatmeal cookies!