Sometimes, in the process of describing a recipe, you must throw all superlative adjectives aside and simply state that “this was good”.
Here’s my dilemma with that statement, though – I don’t mean that this was just “good. I mean it was “really good”……as in, I need to procure more apples ASAP to bake/freeze a few loaves. The cinnamon and the ginger complemented the apples so well – it has a warm fall-like flavor, without being heavy or cloyingly sweet.
Dad will love this – I know it. So tomorrow…..I hit Costco.
I make no promises to the quantity of fruit/vegetables I come home with.
Apple Cinnamon Bread – adapted from Serious Eats
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1 1/4 tsp cinnamon
1/2 tsp ground ginger
1/2 cup plus 1 tbs sugar
1/2 cup dark brown sugar
1 tsp vanilla
1/2 cup vegetable oil
1 1/2 cups chopped Granny Smith apples, with peel, seeds, and core removed
Preheat oven to 350°F. Spray an 8″ loaf pan with nonstick spray and set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and ginger.
In a large bowl, beat eggs for 30 seconds with a fork. Add vanilla, 1/2 cup sugar, and brown sugar to the bowl. Stir until well combined. Whisk in vegetable oil.
Add flour mixture to wet ingredients in two additions, mixing until just combined. Stir apples into batter until evenly distributed.
Pour batter into prepared loaf pan and sprinkle with remaining one tablespoon sugar. Bake bread until golden and a cake tester comes out clean, about 40 minutes.