"I am lucky enough to live in a small community whose school district still allows us to send home-baked goods with our children. My daughter is in 7th grade now, but her classmates still beg her to have her mom send this special treat. It's a beautiful quick bread your family, friends, and all the neighbor children will love." — karla
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apples - peeled, cored, and chopped
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.
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.
This was really good, I used a mini food processor to chop up the apples, I have a son with food consistency issues and he didn't even know they were there. I'm making this again today to take to neighbors since we have a bunch of apples leftover from the orchard.
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!!!!!
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 per jillian's recommendations, halved the recipe and used brown sugar and vanilla. it was delicious!! i had 2 mealy apples i didn't want to waste and this recipe was the perfect way to use them.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 177
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