APPLE BREAD

Apple Bread

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This is Matthew's favorite fruit bread that I've ever made. He gives it 6 stars!

Ingredients:

3 c. all-purpose flour

2 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/2 c vegetable oil

2 c. sugar

2 eggs, beaten

1/2 tsp. vanilla

2 c. apples, peeled, cored and coarsely chopped

Directions:

**This recipe says to mix the dry and mix the wet separate and all that jazz. I don't do it cause I hate making 2x the mess to clean up. But for this recipe there is an even better reason and here's why: this batter is THICK. Almost like cookie dough thick, you'll be thinking this is NOT bread. But it is. Here's a little trick, if you have the extra time. First thing you get ready is the apples. Put them in your mixing bowl and pour the 2 c sugar over the top and let it sit. The sugar will help "leech" out the moisture from the apples. This will make your batter much easier to work with. The longer it sits, the more liquidy (that a word? o well)

the batter will be. If you don't have time this recipe will still work, just don't be scared by its thickness. Once you're ready start adding the other ingredients.**

In large mixing bowl place oil, sugar, eggs, vanilla and apples (if you've already combined your apples and

sugar, just add the other 3 ingredients to that same bowl ;). Mix together. Add cinnamon, baking soda, baking powder and salt to the wet mixture. Mix that. Now add your flour. 1 c at a time, stirring after each. Again, a reminder, batter will be thick. If you use the aid of your kitchenmaid (for us lucky souls that have one) it is no big deal, the rest of you will get a nice little arm workout.

I don't know if you can really tell. But it looks more like cookie dough (and tastes almo

st as delicious;).

Divide the mixture between 2 greased 8x4" bread pans. Or 1 8x4" pan = 3 mini loaf pans (in case your one for sharing :)

Bake at 350* for 40-45 min (Mine does great at 43 min). or until the bread tests done. Cool for 10 min. on wire rack before removing from pan.

Please note if you are high altitude (like me) you might want to decrease the sugar, because the bread does sink in the middle if you don't. However, I like the extra sweetness and the less sugar, the even thicker the batter because the apples won't give off as much moisture. So it's your call. I prefer not perfect looking but perfect tasting. :)

O, you can add nuts if you want. We are not a nut in our bread family.

Hope you enjoy, and Matthew will always take extras if you have some, I can't make it fast enough to keep him full. :)