This is truly about the best quick bread I have ever made, and I’ve made a lot of them over the years. It was a huge hit for all of us!
I’m not sure what exactly makes it is such a delicious bread: I always swore by Granny Smith apples for baking, and usually included brown sugar and oil in the baked goods. This recipe contains Honeycrisp apples, white granulated sugar and butter; which is creamed with the sugar. So ~ I’m not sure whether just one of these items makes the difference, or if it’s the process of creaming, or if it is all things combined.
Honeycrisp apples were developed in Minnesota and started appearing in the markets in the early 1990’s. They are just as the name implies ~ crisp and sweet, but with a little tartness too, plus a pretty color. It has been my favorite eating apple from the first bite, many years ago, and from now on, I will be using Honeycrisp apples for baking too!
Honeycrisp Apple Bread
1 cup butter, at room temperature
2 cups sugar
4 cups flour
1 teaspoon baking soda
4 teaspoons baking powder
1 teaspoon salt
3 teaspoons ground cinnamon
4 Honeycrisp apples, peeled, cored and chopped
1 cup chopped walnuts, optional
Preheat oven to 350 degrees.
Lightly grease two 8x4-inch loaf pans.
In a bowl, cream the butter and sugar until smooth and creamy.
Beat in the eggs.
In another bowl, sift together the flour, baking soda, baking powder, salt and cinnamon.
Mix into the butter mixture until moistened.
Fold in the apples.
Stir in the walnuts, if desired.
Transfer to the prepared pans.
Bake for about 1 hour in 350 degree oven, until a toothpick inserted in the center comes out clean.
Cool in the pans for 15 minutes before removing to a wire rack to cool completely.
Makes 2 loaves
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!