This light apple bread is named because of its light color; most apple bread recipes are darker. Shredded apples in it, make for a moist bread, and with the aid of a food processor, one of the easy bread recipes.
We found that it slices nicely and toasts up well. What a treat in the morning to go with your cereal. When the butter or spread melts into the bread, your taste buds are in for a treat. Since this recipe makes two loaves, I keep the second one in the freezer because one disappears quite quickly.
If you make lunches for children or adults, I'll bet peanut butter would be a good spread to use in an apple-bread sandwich. You'll probably find all kinds of ways to use this delicious light apple bread.
Ingredients
3 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3 large eggs, beaten
3 cups Granny Smith apples, peeled and shredded (I used a food processor for shredding.)
2 cups white, granulated sugar
2/3 cup of cooking oil
1 teaspoon vanilla extract
Method
Preheat oven to 325°F, and spray 2 9x5 loaf pans with cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
In another large bowl, mix together beaten eggs, shredded apples, sugar, cooking oil and vanilla extract.
Add these wet ingredients to the flour mixture. Stir until just moistened. The batter will be a bit lumpy.
Divide the batter between the two loaf pans.
Bake for 55-65 minutes or until a toothpick inserted into the center of the breads comes out clean.
Allow loaves to cool at least 30 minutes before removing from the pans, slicing and serving.
