Fresh Apple Bread

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This apple bread recipe is a spin off of the Fresh Peach Bread in a previous post with a few changes made.  Cinnamon was added, along with apple butter.  Brown sugar replaces some of the white sugar and I used apples instead of peaches.  We got lucky one day and ran across a basket of fabulous Honeycrisps that were seconds and half price.  They were almost perfect apples, except for a few natural scars and very few bruises.  We had to buy them and they were the inspiration for this apple bread.  Each one was huge and we have really enjoyed them.   One apple cut up was equal to 2 cups.  All weren't that big, but most were.  Honeycrisps seem to be the "bomb" apple.  They are always priced more that other varieties because of demand, but they are so worth it.

Note on Honeycrip Apples:  The Honeycrisp is a relatively new apple that is a cross between a Macoun and Honeygold and is American made.   This variety was developed by the University of Minnesota and introduced to the apple growers in 1991.  The Honeycrisp has been wildly successful and many growers can't keep them in stock.  As more growers are producing Honeycrisps availability is becoming less of a problem, although they are still priced higher than other apples.  They are great eating apples as they are sweet and tart at the same time and crisp.  They are also very good cooking and baking apples because of their texture and flavor, that is if you have enough left over to bake with.  The honeycrisp is a win-win apple, don't you think?  My family can't get enough of them.