It’s 35 degrees out and raining in Apex, NC (my new stomping grounds). To say it’s not stopped raining in a couple of days is a pretty fair description, especially for one who leans toward exaggeration. My husband took the boys to the movies this afternoon and I thought it might be nice to do some baking. When it’s 35 degrees and hailing/raining there aren’t a lot of options (laundry can wait).
This recipe will give you that wonderful apple pie smell without having to make your own pie crust (definately a plus). And, bonus, quick breads are great to whip on on a weekend and then take a slice with you to work or as an after-school snack with a glass of milk. There are so many options out there but I love apples and this one has become a new favorite.
The ruling is in: my husband loved it (he ate a third of one loaf) and the boys said it smelled good, but they weren’t interested in eating it. It took only minutes to put together and about 15 minutes to gather up the ingredients and measure them out. If you have a rainy day this could be just the ticket.
3 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1/2 cup vegetable oil
1/2 cup unsalted butter, room temperature
1 cup sugar
1 cup brown sugar, packed
1 tsp vanilla
3/4 cup chopped walnuts, toasted
4 cups peeled firm apples (such as Granny Smith), medium chop
Pre-heat oven to 350 degrees F. Grease one large and one small loaf pan. Set aside.
Whisk together first five ingredients in medium-sized mixing bowl. In the bowl of a stand mixer, mix oil and butter on medium-low speed. Add eggs one at a time until just incorporated. Add vanilla. Slowly add dry ingredients. On “stir” setting, add walnuts and apples.
Evenly distribute batter between large and small loaf pans. Bake small loaf pan for 45 minutes or until cake tester inserted into center comes out clean. Bake large loaf pan for 1 hour 5 minutes or until cake tester inserted into center comes out clean.