Fall Apple Bread {Recipe}

There is something comforting about homemade bread, be it savory or sweet.  I made this fall apple bread recipe for a friend who was going through a hard time.  It was shared between girlfriends while we talked about the past and made plans for the future.

We also tackled a big wedding project – for some reason I decided homemade napkins would be the perfect touch for our dinner table.  I even bought an overlock (serger) sewing machine so they would be extra pretty.  Making 50 napkins by hand definitely takes a village.  The fabric has to be measured and cut, the edges serged, the edges folded and then straight stitched.  Oh and every one has to be ironed at least three times!  However, the most complicated part by far was threading the overlock machine – so many spools, so many instructions!!  I need to take pictures so I can share our labor of love!

Fall Apple Bread 

Adapted from Not Without Salt

Ingredients

1 ½ c. flour
¾ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
¼ tsp. nutmeg
¾ c. sugar
2/3 c. oil (I used canola)
2 eggs
½ tsp. vanilla
2 c. peeled and chopped apples (about 2 medium)
1-2 tsp cinnamon sugar

Directions 

1.  Combine the oil, eggs, and vanilla in a bowl.

2.  Add the flour, baking soda, salt, cinnamon, nutmeg, and sugar.  Stir until just combined.

3.  Scrape into a greased loaf pan.

4.  Sprinkle with 1-2 tsp of cinnamon sugar

5.  Bake at 350F until a toothpick insterted into the middle of the load comes out clean, about 60 minutes.

6. Cool for ten minutes then remove from pan to wire rack.  Let cool until just warm and then slice.

Pre-heat your oven to 350*F. Butter a loaf pan and set aside.