Thursday, September 16, 2010

Apples to Apples

According to the calendar, fall begins next week. We've yet to feel autumn in the air here in southeast Georgia. But, fall is my favorite season and I'm holding out hope that the crisp blue morning skies are close at hand. It's also apple season, up north, somewhere. I think so anyway. So, I'm celebrating the change of seasons with some apple bread. This apple bread recipe is from one of my most cherished cookbooks, Coming Home with Gooseberry Patch, copyright 2007.

Farmhouse Apple Bread

3 eggs, beaten
2 c. sugar
1 c. oil
1 Tbsp. vanilla extract
3 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
3 to 4 apples, cored, peeled and chopped
1 c. chopped pecans

Here's the cookbook: Coming Home with Gooseberry Patch

Combine the eggs, sugar, oil, and vanilla.

In a separate bowl, combine the flour, baking soda, and cinnamon.

The batter will be thick and golden brown.

Add one cup of chopped pecans.

These apples were small so I used five. I like to cut some pieces smaller and leave some larger. The smaller pieces will melt into the bread. The larger pieces let you know you're eating apple bread. For this recipe, I used Golden Delicious, but I actually prefer Granny Smith. The tart apples are a nice contrast to the sweetness of the bread.

The batter will be REALLY thick!

Grease two loaf pans and divide the batter as evenly as possible. Bake at 325 degrees for one hour and 10 minutes.

This bread is very dense and flavorful!



  1. I'm going to try this one! Looks really good, especially for fall!

  2. Aaron will love this one. I think I can make it without screwing it up!

  3. This looks delicious and I will have to try it! But I can't believe you have a blog called apples to apples with no apple dip recipe!

  4. Yes, I must do the apple dip soon. It's a classic.


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