Apple Nut Quick Bread
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon plus 1/8 teaspoon cinnamon for topping
1/2 teaspoon salt
1 1/2 cups sugar plus 2 tablespoons sugar for topping
1 cup canola oil
3 cups chopped peeled apples (use a variety of baking apples, if possible)
1 cup chopped pecans
- In a large bowl, combine the flour, baking soda, baking powder, 1 teaspoon cinnamon and salt. In a small bowl, whisk the eggs, 1-1/2 cups sugar and oil. Stir in apples; let stand for 5 minutes. Stir into dry ingredients just until moistened. Fold in pecans.
- Pour into two greased and floured 8-in. x 4-in. loaf pans. Combine remaining 2 tablespoons sugar and 1/8 teaspoon cinnamon; sprinkle over batter. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Notes: I make this in small loaf pans to give as gifts. Makes 5 loaves. Bake at 350 for 25-30 minutes. Check for doneness. Don’t let them over bake.
Be sure and let the apples stand in the egg mixture for the full 5 minutes. Adds extra sweetness and flavor to the apples.
Originally published as Apple-Nut Quick Bread in Country Woman Christmas Annual Cookbook 2007