Tag Archive: baking

Apple Bread

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. 

Apple Bread

  • 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.

The longer it waits, the more moist it will be.  I am sharing this week with: Growing Home

  Thursday Favorite Things Freedom Fridays

Foodie Friends Friday

Apple-I-Cious

Zucchini Overload Bread

This is a small loaf.

Help!  I’m in zucchini overload!  The crop is really producing a lot of squash and I can’t eat it all.  We finally had a cooler day (high 86° on July 4!) and I felt a need to bake.  As children my mom always made cookies on one of those rare mid-summer rainy days.  I think it was to keep 4 children who were in the house all day from driving her crazy!  The benefits to us were wonderful.  Lots of chocolate chip, orange almond ice box and oatmeal cookies for snacks!

I made 2 batches of zucchini bread.  I made one with nuts and chocolate chips and one plain.   I made that with chocolate chips and pecans in regular sized loaf pans and took one to a friend for dinner last night.  The other I brought to work for my friends today.  The other batch I made without chocolate and pecans and took one to the sweet girls at the allergy clinic, gave one to Nelda and I guess I’ll keep the third small loaf.  I may make another batch to take to the Blog Hop til You Drop, It’s So Very Cheri and Katherine’s Favorite Things

 

Use the fine grater blade on your food processor.

 

 

 

  • 3 eggs, room temperature
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 2 teaspoons Mexican vanilla
  • 2 ½ cups grated zucchini (2 medium zucchinis)
  • 3 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon soda
  • 1 teaspoon baking powder
  • *Optional:  1 cup semi-sweet chocolate chips and 1 cup chopped pecans

Beat eggs, oil and sugar until light.  Add vanilla and zucchini.  Mix well.

In a large bowl whisk together the dry ingredients to lighten and add to the wet ingredients and blend by hand.

Prepare 2 regular loaf pans with non-stick spray and divide the batter evenly. Or use 3 small loaf pans prepared the same.

Bake at 350° for about 55-60 minutes until lightly browned on top and when pierced with a skewer it comes out clean.   Bake at 350° for 45 minutes for the small loaf pans.

Cool 10 minutes in the pans and immediately loosen and remove from the pans.  Wrap in foil, but don’t seal the ends while still hot.   Seal well when cooled.

This is best after resting in the foil for 24 hours.  Very moist.

*I added the chocolate chips and pecans because I wanted something a little sweeter for a dessert.  It was very good.