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| maggie austin apple bread |
Easy to assemble and terrifically fragrant as it bakes, this bread is a family recipe of professional cake baker Maggie Austin LaBaugh.
Once the apples are cut into thin slices, you can cut them further into pieces of any size.
Make Ahead: The loaves can be wrapped well and kept at room temperature for several days.
Servings:
Tested size: 12-16 servings; makes two 8 1/2-by-4-inch loaves
Ingredients
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 3/4 cups sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3/4 cup vegetable oil
- 2 cups flour
- 4 medium apples, cored, peeled and thinly sliced, then cut into pieces (4 cups packed)
- 1 1/2 cups pecans or walnuts, coarsely chopped
Directions
- Preheat the oven to 350 degrees. Grease 2 loaf pans with cooking oil spray.
- Whisk together the cinnamon, allspice, salt, baking soda, baking powder, sugar, vanilla extract, eggs and oil in a mixing bowl until well incorporated.
- Stir in the flour just until no dry spots remain, to form a stiff batter, then fold in the apples and nuts; the mixture will look more like coated apples and nuts than like cake batter.
- Divide the batter evenly between the loaf pans, smoothing the tops. Bake (middle rack) for 60 to 75 minutes or until a toothpick inserted into the center of each loaf comes out clean.
- The tops will be firm and browned. Cool in the pans on a wire rack for 10 minutes, then dislodge from the pans and place on the wire rack to cool completely before serving or storing.
