First things first, Google Reader is going away in 1 week! I don’t want anyone to miss my new posts and recipes, so be sure to follow me on bloglovin’ or your new reader of choice! I have been using Bloglovin and love it! Plus, there’s a smartphone app, so you can even catch up on your favorite blogs on the go. If you switch before google reader goes away, they make it very easy to import your Google feed into bloglovin’.
Anyway, Apple Bread. My mom has been baking this for YEARS and it is always a favorite. She got this recipe years and years and years ago back in the Stone Age from the Richmond newspaper. (Kidding about the stone age! I love you mommy!) (It was actually 1988.) (I think. Sometime in the 80’s.)
Whenever we have apples that are starting to go bad, apple bread gets made, and then things are right in the world. This bread is full of apples and cinnamon and nutmeg, with an ooey, gooey top crust. Dad and I like slathering it with peanut butter and eating it for breakfast. This makes two loaves, so we usually eat one right away, and freeze the second, or give it away to a neighbor or friend. Last Saturday Brian and I went to where I grew up in Pennsylvania and we took it as road trip fuel!
Don’t be fooled by the apples. This is not a skinny recipe by any means. It’s full of butter and sugar and FIVE eggs! But, this is a damn good recipe. You go, Richmond Times.
Note: The original recipe calls for 3 sticks of butter. I baked the bread only using two sticks, and it was very good. If you want a more moist bread with an ooey, gooey, top, use three sticks. If you want a firmer loaf or to cut calories, use two sticks. Both variations will make a wonderful bread.
- 3 sticks butter, softened. (optional: 2 sticks, see note in post)
- 2¼ c granulated sugar
- 5 eggs
- 3 c flour
- 1 tbs baking soda
- 1 and ½ tsp cinnamon
- ¾ tsp ground nutmeg
- ¾ tsp groun cloves
- 3 c grated apple (3 small apples)
- Preheat oven to 325˚F. Grease two 5x9 bread pans and set aside.
- Cream butter and sugar until light and fluffy. Add eggs one at a time and combine.
- Sift dry ingredients together. Alternately add apples and dry ingredients until well blended. Pour into prepared pans.
- Bake for 60-75 minutes until lightly browned and when a toothpick inserted into the middle comes out clean.
- Let cool for 10 minutes before removing from pans and transferring to a wire rack to cool.
This bread would be wonderful with some homemade cookie butter!
If you love apple and cinnamon together, try this Apple Cinnamon Swirl Bread!