Apple bread was always a favorite of mine growing up. My grandma would make apple bread, pumpkin bread, and harvest bread, usually all on the same day and several times of each recipe. She would make them in small loaf size. I usually make the larger loaf size or they make for muffins. They are great for bake sales, holiday gifts, or just for sharing with friends and family.
My grandma always had a couple bushels of apples. You can multiply this recipe several times if you will be making a lot of them. For this recipe we will be doing a single recipe that makes 2 large loaves or 24 muffins.
Preheat oven to 350 degrees Farneheit.
Chop apples in food processor till small pieces, combine with sugar in a large bowl and allow to set for an hour.
Stir apple and sugar mixture, then add eggs and oil and mix till well combined.
Combine all dry ingredients in a separate bowl and gradually add the dry ingredients into the wet adding small amounts at a time and mixing after each addition just till combined. Stir in nuts if desired.
Grease loaf pans or muffin tins with cooking spray. Pour batter into pans.
Bake at 350 degrees for 45 minutes to an hour for the large loaves, 20 - 25 minutes for muffins, or until a toothpick inserted in the center comes out clean.
Apple Bread
Ingredients
- 4 cups apples, finely chopped I used honeycrisp
- 2 cups granulated sugar
- 2 eggs
- 1 cup vegetable or corn oil
- 1 teaspoon vanilla
- 3 cups all purpose flour
- 1 teaspoon salt
- 2 teaspoon cinnamon (or more to taste)
- 1 teaspoon baking soda
- 1 cup walnuts or pecans, chopped
Instructions
- Preheat oven to 350℉
- Chop apples into small thin slices
- In a large bowl combine apples with sugar and let set for an hour
- Stir apple and sugar mixture and add oil and eggs, mixing until well combined
- In a separate bowl, combine flour, baking soda, salt, and cinnamon
- Add dry ingredients to wet ingredients in small amounts at a time until well combined until all ingredients are combined, being careful not to overmix
- Stir in nuts if desired
- Grease 2 large loaf pans or 24 cup muffin pans
- Distribute batter evenly amongst the pans
- Bake for 45 minutes for the loaf pans or 20-25 minutes for muffins or until a toothpick inserted in the middle comes out clean
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