Day 8 of The 2012 Apple Challenge: Apple Cinnamon Bread

My son's middle school has conferences this week. I can't believe we're halfway through the first trimester already.

Conferences start after school and continue until 7:45 p.m. The teachers stay at school this entire time, so parents volunteer to bring in food so the teachers can have dinner.

I signed up to bring bread. I hope my son's teachers like apples and cinnamon because they're getting a loaf of Homestlye Banana Bread with Applesauce and Cinnamon, and a loaf of Cinnamon Apple Bread.

APPLE CINNAMON BREAD

• 1½ cups all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground allspice
• ¼ teaspoon ground cloves
• 2 eggs
• ¼ cup canola oil
• ¼ cup applesauce
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• 2 cups peeled and chopped apples (about 1½ to 2 apples)

In a medium bowl whisk together the flour, cinnamon, baking soda, salt, allspice and cloves. Set aside.

In the bowl of a stand mixer, beat the eggs on medium speed for about 30 seconds. Add in the oil, applesauce and vanilla and mix until smooth. Next, add the sugar and mix until well-combined.

With the mixer on low speed, gradually add in the flour mixture and mix until the flour is just barely combined. Gently fold in the apples with a rubber spatula. Pour the batter into the prepared loaf pan.

In a small bowl mix together 2 tablespoons brown sugar, 1 tablespoon granulated sugar and 1 teaspoon cinnamon. Sprinkle evenly over the batter in the loaf pan. Bake for 50 to 55 minutes, or until the loaf is golden and a thin knife inserted in the center comes out clean.

Cool the bread in the pan for 10 minutes, then run a dull knife around the sides of the loaf and turn it out on a cooling rack, remove the parchment paper and place right-side up. Cool completely before slicing. Wrap leftover loaf in plastic wrap and store at room temperature.

Source:

www.browneyedbaker.com