When I started this blog almost a year ago I was going to share my recipe for apple bread but opted for pumpkin instead because I thought the apple was too fussy for an introductory post. Apples are a fussy fruit. First of all there are so many varieties and if you're not familiar with their qualities, you never know what kind to buy. Secondly, if you're cooking with apples, more than likely they have to be peeled and sliced or chopped. Time consuming. And of course, then they oxidize and turn brown. Let's put these negatives aside and dive into a tasty apple quick bread that's very forgiving and tastes great. Set aside time for peeling, grating and clean up and you'll be very happy you put forth the effort. Plus, the re-mix offers a lot of choices.
Re-mix and tips: If you don't have whole wheat flour or oats, use all AP flour. The recipe works fine. Granny Smith and Fuji apples are a great substitute for the Macs. And if you have any no-sugar-added applesauce in the house, toss in 1/2 cup before you mix in the dry ingredients- more flavor, more moisture. By the way, this recipe also works with 2 large eggs and 1/2 cup of egg substitute. If you like nuts, add 1 cup of your favorite (chopped). And if you're a raisin fan add a cup of those too. Apple Raisin Nut Bread is deliciously dense and hearty. You must try it toasted. And if you want to get a bit decadent, add a streusel-like topping: 1/2 cup of AP flour or ground oats, 1/2 cup Splenda No Calorie Sweetner, 4 T butter, 1 tsp ground cinnamon and 1/4 cup chopped nuts.