Light Apple Bread

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 tastebuds 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 use a food processor for this, as I said above.)

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.
  
  

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