I knew something was the matter with me. I found this recipe and decided to adapt it from Gooseberry Patch. But I just didn’t have the energy to retrieve the apple peeler/corer/slicer from the shelf, attach it to the counter and let it do its work. It took a week before that happened. I was sort of sick. I’m better now! Sort of. But this bread was worth the wait.
I love that little apple machine. I have had it for years. I need a new rubber foot to help hold it on the counter top, but I’ve worked around that. It takes no time to finish off a bag of apples. I always end up with more than I need for a recipe. It’s just fun to use!
My son walked in and smelled it and took a loaf home with him. I shared the other with my Sunday Supper group.
You should give this a try. It has simple ingredients you probably have on hand in your kitchen and it will make the entire house smell like you have been slaving all day. It inspired me, so I did some fall decorating with my centerpiece from last year. Check it out.
- 4 eggs, beaten
- 2 cups sugar
- 1 cup + 3 tablespoons vegetable oil
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 2 tablespoons cinnamon
- 1 teaspoon nutmeg
- 3 cups apples, cored, peeled, sliced, and diced
Preheat the oven to 350°. Grease and flour 2 9”x5” loaf pans and set aside.
Mix the beaten eggs, sugar and vegetable oil until well blended. Add the dry ingredients and mix to combine. Add the apples and fold in by hand.
Pour equally into the two loaf pans. Bake for 1 hour and 15-30 minutes. Until a skewer inserted comes out clean. Don’t over bake. You want it moist.
Allow to cool for about 10 minutes on a wire rack. Turn onto sheets of foil. You may need to run a knife around the edges. Cover with the foil in a tube, but don’t seal the ends until it has cooled. Wrap tightly and allow standing overnight before serving.