Around 11pm the other night I just couldn’t sleep. I also noticed that we were low on breakfast goodies, so I decided to break out my trusty “Quick Bread” book and try out a new recipe. The one I chose was apple bread. Though I just happened to have some apples kicking around the fruit bowl, I have to say that this recipe would be best near apple picking time near the end of the summer/beginning of autumn. This bread is a bit denser than I  

thought, and was less sweet than expected (you may want to add an extra tablespoon of sugar) but makes for a nice breakfast

The ingredients for this bread are:

240g of chopped apple (granny smith or other sweet/tart apples), skin on
½ teaspoon of granular sugar
1 teaspoon of lemon juice
10g of unsalted butter

Batter A
2 cup of all-purpose flour
1 pinch of salt
1 teaspoon of baking powder
1 teaspoon of cinnamon powder

Batter B
2 large egg
2 tablespoons of vegetable oil
4 tablespoons of sour cream

First off, get rid of that core, and then chop up your apple into tiny 5mm cubes. Toss the cubes with lemon juice and granulated sugar to coat them. Then, heat up a frying pan at medium heat, put in your butter, and once its melted throw in 1/3 of the apples and sauté for 5-8 minutes (to soften them up).

Next, take the contents of Batter A and whisk them all together. You should get a pancake’esque batter.

After that, mix the ingredients in Batter B. Take half of Batter A and whisk into Batter B. Take the other half of Batter A and mix with the apples you did not sauté. Then mix everything together.

Still with me? Ok…. Put the Batters into a buttered and floured bread pan, then top with the apples you sautéed. Now, put the pan in a pre-heated oven at 190ºC/375 ºF for 10 minutes, and then drop the temperature down to 180 ºC/350 ºF and keep baking for 20-25 minutes until cooked through.

As I mentioned before, this is a nice recipe but is heavier than your everyday bread. I’d really call it a cake, and as such would recommend eating it with some nice vanilla ice cream and drizzled with honey. Now who can say “no” to that?