Everyone has a few apples in their refrigerator. This Apple Bread recipe is a lower sugar dessert that can use up those apples in the back of your refrigerator that are well past their prime. This 1950’s recipe is from a farm magazine from many years ago. It presents well, and is sure to be a great after school snack or a Christmas gift to replace that fruit cake no one cares to eat!
Tools You’ll Need:
- Bowl and wooden spoon
- 9X5 loaf pan
- Optional food chopper
- Toothpick to check doneness.
- ¾ C sugar
- ½ C milk
- ½ C oil
- 1 egg
- 1 t vanilla
- 2 C flour
- 2 t baking powder
- 2 t cinnamon
- ¼ t salt
- 2 C chopped apples (small dice)
- 1 C chopped pecans
- 1 C powdered sugar
- 1 t cinnamon
- 2-3 T heavy cream
Preheat oven 350˚. Stir together sugar, milk, oil, egg and vanilla.
Sift together flour, baking powder, cinnamon and salt. Add dry ingredients to the wet ingredients and stir until combined. Fold in apples and pecans.
Pour batter into a greased 9X5 loaf pan. Bake for 50-60 minutes. A toothpick inserted in the center of the loaf should come out clean.
Cool bread 10 minutes in the pan and then place bread on wire rack to cool completely. Spoon glaze onto cooled bread.
Combine powdered sugar and cinnamon. Add 2 tablespoons of heavy cream. Add 1 more tablespoon if needed. Drizzle on top of cooled bread.
This bread is so simple, a child could help you make it. After you add the dry ingredients to the wet mixture, don’t over mix the batter. A wooden spoon is enough. You really don’t need any type of electric mixer.
If you are sugar conscious, don’t include the glaze. It tastes great without it!