Double apple bread

Yield: 1 9x5 loaf

Measure Ingredient
1 cup Walnuts
½ cup Butter
1 cup Plus 2 T light brown sugar
2 Eggs
1 teaspoon Vanilla extract
1½ cup Applesauce, unsweetened
1⅔ cup Flour
½ cup Whole wheat flour preferably stoneground
1 teaspoon Baking soda
¼ teaspoon Salt
1½ teaspoon Cinnamon
½ teaspoon Nutmeg
1 large Tart apple*, pared, cored, quartered and chopped
½ cup Raisins, plumped if dry**

* Granny Smith or Greening ** to plump raisins: place them in a small saucepan with water to cover. Bring to a simmer over moderate heat.

Drain thoroughly.

Preparation: Preheat oven to 350F. In the preheating oven, toast the walnuts in a single layer in a roasting pan or jelly roll pan.

Coarsely chop and set aside to cool. Butter a 9x5x3-inch loaf pan and set aside.

In a large bowl using an electric mixer at high speed, cream butter until light. Gradually add the sugar and continue beating until mixture is very light and fluffy. Change the mixer speed to medium.

Add the eggs, one at a time, beating with each addition, then beat in the vanilla and the applesauce. (The mixture will look hopelessly curdled. Do not worry!)

Change the mixer speed ot low. Sift in the flours, baking soda, salt, cinnamon, and nutmeg and beat just until combined. Stir in chopped apple, raisins and walnuts.

Spread the batter in the prepared pan with a spatula, smoothing the top.

Bake until a skewer inserted in the center comes out clean, about 90 minutes, loosly covering the top of the loaf with aluminum foil after 50 minutes or so if the loaf seems to darkening too quickly. Let the loaf stan in the pan on a wire rack for 15 minutes before unmolding.

Cool completely before wrapping or serving.

Source: Coffee Cakes by Ceri Hadda

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