There is a farmers market that I go to that has there own chickens and sells the eggs at their stand. They are always mixed, not just brown or white or speckled, and this batch had a couple of blue eggs. For some reason, I just really loved that and saved it for last. Kinda silly, but fun and special to me.
This bread is the same method as for the Peach Bread. Mix all dry ingredients into one bowl and the wet into another and then add them together. This is called the muffin method (or at least one name for it). Preheat the oven to 350 degree and toast the nuts for 10 to 15 minutes and then cool them. Chop the apple into 1/2 inch dice that equals to 2 cups.
After a gentle mix, add the apples and cooled nuts. Notice that the batter still shows some flour. Not completely mixing the batter helps the batter from being over mixed when adding the apples and nuts.
Put it in a pan . . .
One last suggestion: Mix 1 tablespoon of apple cider with 1/2 cup of powdered sugar until well blended and drizzle over the top. Just a little decadent touch to make these lovely home cooked loaves a bit special!
Fresh Apple Quick Bread
makes 2 9X5 inch loaves
3/4 cups white sugar
3/4 cups of light or dark brown sugar
1 teaspoon of vanilla extract
3/4 cup of canola oil
2 tablespoons of apple butter or apple cider
2 cups of fresh apples, diced 1/2 inch
1 1/2 cups all purpose flour, unbleached
1 1/2 cups white whole wheat flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
1 teaspoon of cinnamon
1/2 cup of chopped walnuts or pecans, toasted
Preheat the oven to 350 degrees.
Toast the nuts for 10 to 15 minutes in the oven, stirring occasionally. Set aside to cool. Chop when cool enough.
Chop the apples into 1/2 inch size pieces and place in a bowl and set aside. Peeling the apples is unnecessary unless you want to.
In one bowl mix the dry ingredients: all purpose flour, white whole wheat flour, baking powder, baking soda, salt and cinnamon. Set aside.
In another bowl mix the wet ingredients: eggs, both sugars, apple butter or cider, oil and vanilla.
Pour wet ingredients into the dry ingredients and stir until almost completely mixed, you should still be able to see some of the dry ingredients.
Add the nuts and the apples and stir a couple of times until just mixed. Do not over mix. Pour into 2 greased 9 X 5 loaf pans and bake for 1 hour or until done. Test for doneness with wooden skewer or toothpick. When it comes out clean or with crumbs on it it is done.
Let cool in pans for 10 minutes and then take the loaves out and cool on a rack for 20 minutes.
Suggestion: Mix 1 tablespoon of apple cider with 1/2 cup of powdered sugar until well blended and drizzle over the top.
Note: Honeycrisp apples were used in the recipe and they worked very well. Any favorite baking/pie apple should do well.