I am so ready for this summer to be over just because of the heat and humidity we’ve had to deal with. It’s been extremely hot in PA this year and everything and everyone is over summer! I’m ready for fall and to kick things off, I decided to make apple bread. I still want to tweak this recipe to make it a little cleaner and use different flours, but for now it’s really good. I’m expecting to get home from work this week and the entire top of my bread is going to be cut off and eaten by my husband. It really good and I wouldn’t blame him for doing it, but he’d still be in the doghouse!
3 cups all-purpose flour
1 ½ cups sugar
1 tsp baking powder
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
½ cup unsweetened applesauce
1/3 cup canola oil
1 tsp vanilla extract
3 cups diced, peeled Granny Smith apples
½ cup all-purpose flour
½ cup sugar
2 Tbsp chopped pecans (or walnuts)
1/3 cup cold butter
Preheat oven to 350 degrees. Grease two 8 x 4 in loaf pans.
In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, applesauce, oil and vanilla. Stir in the dry ingredients just until moistened. Fold in the apples. Transfer the batter to the prepared pans.
For the topping, combine the flour, sugar and walnuts. Cut in butter until crumbly. Sprinkle over batter.
Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 30 minutes before removing bread from pans to finish cooling on wire racks.
Recipe adapted from Taste of Home Magazine