Monday, March 21, 2011

Apple Cinnamon Bread

I was craving some bread, yes..I crave bread, and usually bread takes foreverrr to make, with all the rising and everything, and I just didn't want to wait that long. So I found this recipe i've had saved for a while and just happened to have 2 apples. Perfect! It wasn't long before it was done and I dug into it as soon as it came out of the oven. The bread was so good and we all enjoyed it. Except I have a hard time calling it bread because really it seems more like cake to me. Which would make it good for breakfast seeing as how so many breakfast foods are really dessert in disguise anyway. It reminded me Amish friendship bread, if you've ever had that before, except better, and without all the waiting and leaving it sitting around, which actually seems kinda gross to me. Anyway, this bread didn't last long and it's one i'll make again.

Apple Cinnamon Bread
Brown Eyed Baker

1½ cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground allspice
¼ teaspoon ground cloves
2 eggs
¼ cup canola oil
¼ cup applesauce
1 teaspoon vanilla extract
1 cup granulated sugar
2 cups peeled and chopped apples (about 1½ to 2 apples)

2 tablespoons brown sugar
1 tablespoon granulated sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees F. Grease an 8×4-inch loaf pan, line the bottom with parchment paper, then grease the parchment paper; set the pan aside.

In a medium bowl whisk together the flour, cinnamon, baking soda, salt, allspice and cloves. Set aside.

In the bowl of a stand mixer, beat the eggs on medium speed for about 30 seconds. Add in the oil, applesauce and vanilla and mix until smooth. Next, add the sugar and mix until well-combined.

With the mixer on low speed, gradually add in the flour mixture and mix until the flour is just barely combined. Gently fold in the apples with a rubber spatula. Pour the batter into the prepared loaf pan.

In a small bowl mix together the brown sugar, granulated sugar and cinnamon. Sprinkle evenly over the batter in the loaf pan. Bake for 50 to 55 minutes, or until the loaf is golden and a thin knife inserted in the center comes out clean.

Cool the bread in the pan for 10 minutes, then run a dull knife around the sides of the loaf and turn it out on a cooling rack, remove the parchment paper and place right-side up. Cool completely before slicing. Wrap leftover loaf in plastic wrap and store at room temperature.
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