We finally went apple picking, the last possible weekend in our area to do so. But I was determined to get the family to continue one of our favorite fall traditions. With an hour drive to the northwestern part of our garden state, the trees had already lost most of the leaves and it felt more like winter than fall. But we trudged up to the highest point in the orchard where most people hadn’t felt like climbing and found a bunch of trees bearing plentiful fruit. We, tasted, plucked and bagged the last of the winesap, golden delicious and macintosh apples from the trees which would be enough to inspire the mind to make tantalizing treats for the remainder of winter. We also got a dozen of our favorite warm and crispy cinnamon sugared donuts which in my 17 year old’s mind was the reason to go apple picking.
Upon returning home, I immediately began shredding apples and baked up a deliciously moist batch of apple bread. Here’s my recipe which will surely warm you for the chilly days ahead. Make sure to make a bunch and store some in the freezer for an easy and satisfying breakfast. Enjoy!
Apple Quick Bread
Makes 4 mini loaves
1 stick butter, softened
1 cup sugar
¼ cup light brown sugar
2 eggs
2 cups shredded apples
2 teaspoons vanilla extract
2 ¼ cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups flour
¼ milk
Pre-heat the oven to 350. Spray four mini loaves with baking spray. Cream butter and sugar together. Add eggs, one at a time. Add vanilla. Mix together the flour, baking soda, cinnamon and salt. Add to the butter mixture and mix well. Mix in the milk. Add the shredded apples and mix again. if desired, sprinkle with cinnamon sugar.
Divide into the prepared pans. Bake for approximately 25-30 minutes until firm to the touch.