* Exported from MasterCook *
Bread, Apple-Cinnamon Quick Bread
Recipe By :Karin Calloway, Food Columnist
Serving Size : 32 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Fruits Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup apple butter -- (about 1 9 oz jar)
2 teaspoons ground cinnamon
1/2 cup apple cider -- or juice
1 1/4 cups dark brown sugar
1/2 cup vegetable oil
2 large eggs -- lightly beaten
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 Granny Smith apple -- peeled and grated
1/4 cup granulated sugar -- for toppping
1/2 tsp ground cinnamon -- for topping
Preheat oven to 350F. Grease two 8 x 4" foil loaf pans.
Whisk the apple butter, cinnamon, cider, brown sugar, oil and eggs in
a large bowl until smooth.
In a med bowl, combine the flour, baking soda and salt. Fold into
the apple butter mixture until just combined. Gently fold in the
apples, then divide the batter between the two prepared
pans. Combine the granulated sugar and 1/2 tsp of ground cinnamon in
a sm bowl and sprinkle over the top of each loaf.
Bake for 45 - 50 min, until a toothpick inserted in the center comes
out clean. Pull from oven, cool on wire racks for 10 min then remove
from the pan and cool on wire racks until ready to serve.
Makes 2 loaves 32 slices
NOTE: Batter cab be baked in one 9 x 5" loaf pan, preferably a metal
or foil pan, for about 70 min.
Source:
"The Augusta Chronicle"
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Per Serving (excluding unknown items): 120 Calories; 4g Fat (27.9%
calories from fat); 1g Protein; 21g Carbohydrate; 1g Dietary Fiber;
13mg Cholesterol; 98mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.
NOTES : There is nothing that says Fall then the wonderful smell of
this bread baking in the oven. It should be called a triple apple
bread becaue it uses apples in three ways: Apple butter and apple
cider add loads of flavor and keep the bread nice and moist, and
grated apples give it a little texture.
I like to use dark brown sugar because its higher molasses content
imparts a rich hue to the loaves, but feel free to use golden or
light brown sugar.
The final touch is a sprinkling of cinnamon and sugar before baking.
Toasted chopped pecans or walnuts can be added along with grated
apple for texture and taste.