Wonderful bread bursting with apples! I cut the recipe in half and used half white sugar and half brown sugar. I also added a generous tsp. of vanilla. I baked it in a 9x5 glass baking dish at 350 for about an hour. It smelled wonderful and tasted even better - perfect with a cup of tea!
Jillian's style of this recipe was much better then the real thing. When i did it first using the normal recipe i found there wasn't much flavor at all. But when i used Jillians version i couldn't stop eating it. Still, good recipe.
I also changed it up a bit using Jillian's suggestions however I did not cut the recipe in half. Instead I used 1 cup white sugar, 1 cup brown and added a tsp. vanilla. I also put both loaves in for 1 hour at 350. I did not use walnuts. Turned out great!
I like it best this way--less fat and cholesterol and it's very good--just finished making it, and I keep wanting to go back for another piece! BTW, you can substitute zucchini for the apples if you want for a variation.
APPLE BREAD
3 c. all-purpose flour, 2 t. cinnamon, 1 t. baking soda, 1 t. salt, 1/2 t. baking powder, 1/2 t. nutmeg, 2 eggs, 2 c. sugar, 2 c. finely chopped or shredded peeled apple or unpeeled zucchini, 1/2 c. cooking oil, 1 c. chopped walnuts or pecans, toasted in pan in 350 degree oven for 5 min. (OPTIONAL, but very good, 2 1/2 T. milk (enough to moisten). Mix eggs, oil, sugar, cinnamon, nutmeg, salt, baking powder, & soda. Add flour, apples, milk, nuts. Mix till all is blended. Pour into (non-stick if you have them) loaf pans that have been generously sprayed with cooking spray, so bread won't stick. Sprinkle the top of each loaf with 1 t. sugar. (Makes a fancy looking wonderful top crust; I do on all my quick bread recipes). Pour into two 8"x4" loaf pans and bake for about 50 min or til tests done when a toothpick inserted comes out clean. Over the top goodness, plenty sweet enough, and so much healthier for you with half the fat and 1/3 less cholesterol.
Also, I used smaller pans (5 3/4" x 3" x 2 1/8"), cause it takes less baking time. I baked them for 35 - 40 min. or until tested done with toothpick. Makes 3 to 4 loaves, depending on how high of a loaf you want. I usu. double this recipe and make 7, so can freeze & give away some.
FANTASTIC!!! With Jillian's modifications: 1/2 the recipe (2 eggs) + 1tsp vanilla extract and half cup white sugar and other half brown sugar. I used 2 cups of roughly chopped apples. I had to add another splash of vegetable oil too. DELICIOUS!!!!!
Okay, I took a bit of all the reviews and made this fabulous bread and as the photo shows, it came out perfect, light and fluffy and moist. Like most I cut the recipe in half and I use 1/2cup whole wheat flour and 1cup+2tbl Swans Down cake flour. Wheat flour is very low in protein resulting in those heavy breads. Cake flour has the highest protein so it compensates for the whole wheat.
I also did the combo of white/brown sugars.
Instead of the oil I used 6 tablespoons melted butter. Again, some protein and not as heavy as oil which makes for a better texture for the leftovers too.
I rough chopped the 2cups of apples then tossed in lemon water to keep them white.
That's why in spite of the wheat flour this bread isn't dark.
I tossed the apples with it's own flour in a colander to keep the chunks suspended in the bread not sink to the bottom.
I sprinkled the dough with a touch of white sugar before tossing in the oven and it gives a nice thin crisp glossy crust but isn't a streusel. Um, I used 3/4 cup rough chopped pecans & 1/4 tsp of vanilla.
Oh, Granny Smith apples.
So, this recipe was really a joint effort with everybody who wrote and as the picture shows it came out pretty, fluffy and light. I put the cup next to it to show the height of the cake.
The adding of the wheat flour really added a lovely sweet wheat taste and I never would have thought of it. Thanks everybody, this tastes great.
The best recipe EVER! I made two loaves, however, I cut the sugar to 1/3 white and 1/3 brown, used 1 c of whole wheat flour and 2 c all purpose, cut the oil to 3/4 c., and added a crumble top. It was absolute perfection. HIGHLY RECOMMEND!
I made this tonight after purchasing 50 gala apples from someone who was selling fruit as a fundraiser. As Jillian suggested, I did half white sugar and half brown and added a generous teaspoon of vanilla extract and nutmeg. It turned out heavenly! I used an apple corer/peeler tool and chopped the apples into smaller pieces from there. I didn't puree the apples in a mini food processor like I do for zucchini bread; I left them chunky and it turned out amazing. I made two loaves as the recipe is written, as a reviewer recommended I baked at 350 F for 1 hour and it was perfect. Thank you so much for the wonderful recipe, I will definitely be making this again!
My family raved about this bread (and I couldn't get enough of it!). I used 1c brown sugar, 1c white sugar, 1/2 c oil and 1/2 c apple sauce. I also used Eggbeaters instead of real eggs. The bread was quite moist and very tasty. I am definitely making this one again (and again)!
