Sometimes there is just not enough time in a day.
Or a week.
I don't know what it has been about this week (maybe the night of no sleep?) but I have been totally off my game- particularly in the kitchen.
I made a chicken chili that I had really high hopes for sharing with you, but it just wasn't blog-worthy. I also had an idea for a dessert that went completely WRONG.
But after stopping at an orchard/market for lunch last week and picking up some of their unbelievable apple cider doughnuts, I got inspired to make a tried & true recipe - apple bread.
Or should I say, "Autumn Apple Loaf" as it's called?
Usually around the beginning of August, I start getting sick of the hot weather and wishing it was fall already.
Then once September hits, I go on a pumpkin recipe rampage and lose what little self-control I had to begin with. And it's all downhill from there.
Seriously though, fall is the best. I just love the cool, crisp air... apple picking... football... pumpkins... HALLOWEEN (my favorite holiday)... and now, our wedding anniversary!
Ahhh. I can't wait.
Anyway, back to the apple bread. I found this particular recipe on the packaging of a loaf pan I bought from Baker's Secret years ago. I thought it needed more spice, though, so I added nutmeg, cloves and extra cinnamon.
I don't think Mr. V has eaten any of this batch yet, but I brought a couple pieces to work for Joe Vittles and he ate them both in one sitting. So I guess that speaks for itself :)
Spiced Apple Bread
- 1/2 C. butter (1 stick), melted & cooled slightly
- 1 C. sugar
- 2 eggs
- 1 t. vanilla
- 1 C. apples - peeled, cored & grated (about 2)
- 2 C. all purpose flour
- 1 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 1/2 t. cinnamon
- 1/4 t. nutmeg
- 1/8 t. ground cloves
In a medium bowl, mix flour, baking powder, soda, salt, and spices. Set aside.
In a large bowl, beat butter, sugar, and one egg until smooth. Mix second egg and beat well. Stir in vanilla, then grated apples. Pour flour mixture into batter and stir only until moistened. Scrape into loaf pan.
Bake for 45-50 minutes or until an inserted toothpick comes out clean. Let stand 10 minutes, then remove from pan and place on rack to cool.
Recipe Adapted from Baker's Secret