A few days ago some thick clouds rolled over the Northwest, just in time for those four sad looking apples on my counter to turn even more sad. And when clouds are here, it is kinda dark and cool (shame on me, I even had to put jeans on, which I hardly ever do when it is ‘summer’) I just want something sweet and spicy and warming that just makes our house and tummies happy. So this apple nut bread was just the thing to make. The receipt is for one 9×5 loaf pan or for 12 muffins – depending on how much time you have for baking. I made these ones for afternoon snack and did not start in time so they ended up in a muffin pan (I always double the receipt though and freeze some …. Just pop the frozen slices in the toaster and butter …. Hmmm). It is called double apple because it has apple sauce and diced apples as well. The recipe is from FamilyFun.
- 1 cup smooth unsweetened apple sauce
- ½ cup sugar (I usually just cut this in half so it is a bit more healthy)
- ½ cup brown sugar
- 2 large eggs
- ¼ cup canola or vegetable oil
- ¼ cup plain yogurt (for my dairy sensitive son I just replace this with apple sauce)
- 1 tablespoon vanilla extract
- 2 cups flour (I only bake with multigrain flour that is high in fiber, you can simply use all purpose, or half whole wheat half all purpose – you won’t be able to tell the difference)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 cup peeled, cored and finely diced apples (about 2 medium sized)
- 1 cup raisins
- ½ cup chopped walnuts or pecans
- Preheat the oven to 350° if you are baking a loaf or 400 if you are baking muffins. Grease 9x5 loaf pan or muffin tins.
- Combine apple sauce, sugar, brown sugar, eggs, oil, yogurt, vanilla in a large bowl.
- In another bowl combine all dry ingredients. Stir the dry ingredients with the wet ingredients just until they are combined.
- Fold in diced apples, raisins and nuts. Scrape the batter into prepared pans.
- Sprinkle the top with raw or turbinado sugar to get a sweet and sparkly finish.
- Bake the loaf for 50-55 minutes on 350°, or muffins for 15-17 minutes on 400° until an inserted wooden skewer comes out clean.
Orshi is a teacher at UCIC where she works daily with children. She shows a great love for children as she has three of her own. She also loves Facebook, gardening and baking. She was born and grew up in Hungary and now lives across the street.