Reap a harvest of apple breads

October 10, 1990

APPLE BREAD IS easy to make and a fun way to take advantage of the fall harvest. The recipes are from "Fast Breads" by Howard Early and Glenda Morris; Crossing Press -- 1986, $8.95.

Basic Apple Bread

2 1/2 cups all-purpose flour (or unbleached flour)

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon each baking soda and salt

2 large tart apples, peeled and grated

2 eggs

1/4 cup softened butter

1/4 cup apple juice or cider

2 tablespoons lemon juice

Mix together flour, sugar, baking powder, baking soda and salt. Set aside. Combine remaining ingredients in a blender. Process until smooth. Combine all ingredients lightly. The batter will be very heavy. Spoon into greased medium-size loaf pan. Bake at 325 degrees for about 70 minutes. Let cool for ten minutes.

Apple Butter Bread

1 1/2 cups all purpose flour (or unbleached flour)

1/2 cup oat flour (available at most grocery stores)

1/2 teaspoon salt

2 teaspoons baking powder

2 eggs

1 cup apple butter

1/4 cup apple juice or cider

1/2 cup each chopped nuts and raisins

Combine the flours, salt and baking powder. Set aside. Beat together eggs, apple butter and apple juice. Add nuts and raisins. Mix all ingredients together. Spoon batter into small greased loaf pan. Bake at 350 degrees for 55 minutes. Let cool for ten minutes.

Apple Cheddar Bread

2 cups unbleached flour

1/4 cup sugar

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup grated cheddar cheese

1/4 cup softened butter

2 eggs, beaten

Juice from 1 lemon

3 apples, peeled and grated to make about 1 cup

Combine flour, sugar, salt, baking powder, baking soda and cheese. Set aside. Mix together remaining ingredients. Combine all ingredients until just moistened. Pour into greased medium-size loaf pan. Bake at 350 degrees for one hour. Let cool for ten minutes.

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