I made this bread for church on Sunday. I loved it. Can’t wait to make it again. It conveniently makes 2 loaves, so you have one to share or one to freeze if you can’t eat two loaves of bread in timely manner (although this bread might set new standards).
Makes two loaves
Adapted from A Farmgirl’s Dabbles
- 4 cups shredded apple (I used 4 large Corland, peeled, cored and shredded)
- 1 1/2 cups sugar
- 1/2 cup canola oil
- 2 large eggs
- 2 tsp vanilla
- 1 ½ cups walnuts, chopped
- 2 cups all-purpose flour
- 1 cup whole wheat flour (could use all-purpose flour if you prefer)
- 1 Tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 Tbsp cinnamon
- ½ tsp nutmeg
Preheat oven to 350°. Grease two 8.5″ x 4.5″ loaf pans with cooking spray. Set aside.
Mix shredded apples and sugar in a large bowl and let sit for 15 minutes until sugar dissolves and there’s lots of liquid. Add oil, eggs, vanilla and walnuts, mix well.
Sift together the dry ingredients and stir into the apple mixture until just combined. Divide batter into the two loaf pans. Bake 40-50 minutes until a toothpick inserted into the center comes out clean. Allow bread to cool in pans for 10 minutes before turning out onto wire racks to cool completely.