This morning Knobite Corner got a hint of early fall: fifty-five degrees, cloudy, damp, and a biting north wind. It’s remained pretty much the same all day, with a high on our front porch of sixty-five.
In short, perfect baking weather.
So bake I did. Only a single loaf of bread, but to my surprise it turned out marvelously well.
After last time, when I had too few raisins to make my apple raisin bread and ended up adding more apples to compensate, I decided to try it with apples alone this time. Basically, then, it’s my apple raisin bread recipe with one subtraction and one addition, as follows:
2 cups flour
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 tablespoon (plus a smidgen more) light brown sugar
2 Red Delicious apples, peeled, cored and coarsely chopped
1 cup unsweetened applesauce
3/4 cup vegetable oil
1 teaspoon vanilla
Preheat oven to 350 degrees.
I put the dry ingredients together and give them a gentle mix with a spoon before adding them to the wet ingredients, stirring to make sure there are no “dry pockets” left, and add the vanilla last, giving the batter one last good stir.
Spray an 8″x 2 1/2″ (think that’s right!) loaf pan with a nonstick spray. Pour in batter and bake at 350 for 55 minutes or until a knife inserted near the center comes out clean.
Let cool in loaf pan ten minutes then remove to wire cooling rack to cool completely.
I decided against making this in a muffin pan because it’s cool enough today to bake for a longer time; otherwise, I’d have sprayed a 12 cup muffin pan with nonstick cooking spray, filled each cup 2/3s full of batter, and baked them for about twenty minutes.
It occurred to me, after I’d tasted the end result, that it would probably work just fine to add as much as a quarter cup of the brown sugar, and I may try that next time.
Meanwhile, the house smells wonderful! 😉