Thursday, January 27, 2011

239. Cinnamon-Apple Loaf, Lovely

Apples are used in so many different recipes they could be named the most versatile of fruits. The familiar aroma of cooking apples is not only wonderful, but it invites all kinds of expectations...pies, crisps, pasteries and other family favorites.

Our winter holidays always included mulled apple cider, spiced with orange, clove and cinnamon. Its heady combination of fragrances filled our home in the weeks between Thanksgiving and Christmas…the only time of the year we made it. Hot, spiced cider was totally comforting and, if the weather was cold and especially rotten, its taste and aroma was appreciated even more.

In the years when we had our own apple tree and an over-abundance of fruit, the fragrance of  cooking apples lost some of its specialness, but today every apple I cook is appreciated and treated with care.  Golden delicious apples are my baking-apple of choice and I know that I can count on them to turn out just right every time.

Cinnamon-Apple Bread is a quick bread where every bite is filled with apple-cinnamon flavor. While it bakes, apple-pie fragrance will fill the house and afterward, this lovely apple bread can be enjoyed at breakfast or with a cup of afternoon herbal tea, tucked into a lunch box; it might even show up as a midnight snack!

Cinnamon-Apple Loaf

1/2 cup margarine
1 cup sugar
2 eggs, beaten

2 cups flour
1/2 tsp salt
1/2 tsp nutmeg, freshly ground
1 tsp baking soda
1 tsp cinnamon

2 golden delicious apples (peeled, cored and chopped)

Optional fruit additions: raisins, dried cranberries, chopped pecans or walnuts.

 Heat oven to 350 degrees. Grease loaf pan.

In a large bowl, cream softened margarine and sugar until well mixed. Add eggs and continue to mix thoroughly.

In a smaller bowl, blend flour with remaining dry ingredients. Add the flour mixture to the creamed mixture; stir until moistened. Add chopped apples and mix until distributed evenly.

Put batter in loaf pan and bake for 60 minutes. Loosely tent with foil half-way through baking. Remove loaf from oven and set pan on a baking rack to cool for 15 minutes.

 Release bread from pan and continue cooling on rack. Slice as desired.

1 comment:

  1. I love the smell when something like this is baking in the oven, that sweet spicy fragrance is just so good. You made one lovely loaf. I bet this goes fast. I have a linky party on my blog every week called "Sweets for a Saturday" and I'd like to invite you to stop by this weekend and link this up.