Quick Breads

Apple Pie Bread…. and the danger of playing favorites

Recently, a very large box of red and green Golden Delicious apples was bestowed upon me. Now, here’s the deal:  I love apples, Sabrina loves apples, and Alexander loves Oreos.

I know, that makes absolutely no sense whatsoever….. but quite frankly, either does he sometimes.

Anyway, some of the apples were eaten, some were made into applesauce (which marked a first for me!), some were made into apple butter (another first!), and some were shredded into this:

Apple Pie Bread!

Before we go any further, I must confess that as I was making this, I had serious reservations about it – after it came out of the oven, it seemed like it was going to be cursed with the dreaded “d” word:

…dry…

However, much to my surprise, it wasn’t dry at all… it was like the apples melted into the batter…providing a smooth textured bread that wasn’t heavy in the least.

I gave a slice to a friend (who has a serious love affair going on with the oatmeal raisin bread I make), and I received this message from him:

“that bread is a cloooooooooose second to the oatmeal raisin”

So… the way I see it, if I give him another slice of this bread, it may usurp the oatmeal-raisin bread’s position as his favorite.

I just might have to test that theory.

Apple Pie Bread – adapted from bhg.com

1/2 cup butter, softened
1 cup sugar
1/4 cup buttermilk
2 tsp baking powder
2 eggs
1  tsp vanilla
2 cups all-purpose flour
1 tsp cinnamon
2 1/2 cups shredded, peeled apples (I used the shredder disk on my food processor)
1/2 cup dried cranberries (or raisins)

Preheat the oven to 350 degrees. Spray a 9x5x3-inch loaf pan with nonstick spray and set aside.

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until combined. Add flour/cinnamon and mix just until combined. Stir in apples and cranberries.

Spoon batter into prepared pan; spread evenly. Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.

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