Inspired by all the apple recipes floating around the blogs and the smell of my granny smith apple candle, I decided to bake Apple Bread today.
Big thumbs up (very yummy) although it is more of a dessert bread to me than a casual snack bread. Also, whether it's because of the extra apples or the toffee, it was a very moist cake so part of the bottom did not pull away from the bottom. Then again, I pulled the loaf out just at the 5 minute mark so it's possible it would have benefited from a longer cooling time before turning it out.
APPLE TOFFEE BREAD
Adapted from: Penzeys Spices Fall 2009 Catalog
Prep time: 10 minutes (or more if you're slow like me)
Baking time: 1 hour
3 apples, cored & chopped fine (I left the peels on from sheer laziness)
2 large eggs, beaten
1/2 cup canola oil
1 tsp vanilla extract
1 tsp baking soda
1 tsp salt (I forgot this)
1 tsp cinnamon
1 1/2 cups flour
1 cup brown sugar(original called for white)
6 oz milk chocolate toffee chips
Preheat oven to 350 degrees. Lightly great standard bread loaf pan and set aside. Core and slice apples. Cut into small chunk. In a large bowl, beat eggs with electric mixer until fluffy. Add oil and beat until combined. Add vanilla extract, baking soda, salt and cinnamon. Beat until thoroughly mixed. Next add flour and sugar and mix on low just to blend. Turn mixer to high and beat until mixture is smooth. Batter will be very thick.
Fold in chopped apples and toffee bits by hand. Pour/spoon batter into greased pan.
Remove from oven and cool for at least 5 minutes before cutting/turning out bread.
My recipe was halved from the original that appeared in the catalog. Also, I skipped the topping part of it as I didn't want to deal with the extra work.
