When apples are in season, it’s a great time to whip up a batch of our fall favorite – Apple Harvest Quick Bread!
This bread is a winner – easy to make and incredibly moist! This is a lower-fat adaptation without nuts that my family enjoys. I’ve used many different varieties of apples and it’s great every time.
I never make it without doubling the recipe, and often make mini-loaves for friends and neighbors. It’s worth the time you’ll save in making a big batch – and it freezes so well that you’ll be glad you did! Just wrap each loaf in plastic wrap or foil, then place inside a freezer bag.
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Apple Harvest Quick Bread
- 2 cups sugar
- 2 eggs (or 4 egg whites)
- 1/2 cup oil
- 1 cup unsweetened applesauce
- 3 cups flour
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups chopped apples (about 3 medium apples)
- Combine sugar, eggs, oil and applesauce. Beat well until thoroughly combined.
- Add flour, cinnamon, baking soda and salt. Mix in dry ingredients until they are well-moistened.
- Stir in chopped apples. (The batter will seem thick, but it’s necessary to support the baked apples inside.)
- Prepare 2 loaf pans with nonstick spray. Divide batter equally between pans. Bake at 350 degrees for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack. (You can easily adapt the timing to bake these as muffins or mini loaves!)