Hi,
This is what I am currently making. Unfortunately, I imporvised
somewhat because I didn't have enough apples, or what seemed like
enough, to incorporate into the recipe. You could barely taste them in
the batter, so I added a can of pumpkin & an extra egg, due to the
batter being a little thick.
I made it into a bunt cake, so I hope that the mixture of flavors will
work well together.
Claudia
-------- Original Message --------
Subject: [C-F] APPLE BREAD Recipe
Date: Sat, 17 Sep 2011 01:30:55 -0500
From: Jan Bailey <[email protected]>
Reply-To: [email protected]
To: <[email protected]>
APPLE BREAD Recipe
from "The Church Supper Cookbook" edited by David Joachim
St. Paul Pioneer Press
Makes 2 (8 1/2- by 4 1/2-inch) loaves.
4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups sugar
4 eggs, beaten
1 cup cooking oil
1/4 cup sour cream
2 teaspoons vanilla
2 cups chopped apples
1 cup chopped nuts (any kind)
To prepare oven, baking pans: Preheat oven to 350 degrees. Grease and
flour 2 loaf pans.
To make the batter: In bowl, sift flour, baking soda, cinnamon and salt.
Set aside. In large bowl, combine sugar with eggs, oil, sour cream and
vanilla.
Beat well. Blend in flour mixture. Fold in apples and nuts. Spoon batter
into prepared loaf pans.
To bake: Bake 1 hour or until done.
[Non-text portions of this message have been removed]
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