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Apple Bread
This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
Watch video now
Apple Bread
2 eggs
3 cups granulated sugar
½ cup vegetable oil
½ teaspoon ground cinnamon
2 teaspoons vanilla extract
2 cups all-purpose flour
1½ teaspoons salt
1 cup milk
½ cup apple cider
2 cups peeled, diced apples
¼ cup melted butter
1 teaspoon baking powder
½ teaspoon baking soda
Preheat oven to 350°.
Grease a loaf pan with butter. Beat the eggs, sugar, vegetable oil, cinnamon and vanilla until combined. Add in the flour and salt, and mix well. Stir in the milk and apple cider. Fold in the diced apples, stirring gently to mix. Add the melted butter, and mix gently. Stir in the baking powder and soda.
Pour the batter into the prepared loaf pan. The batter should be relatively thick so apple bits don’t sink to the bottom.
Bake for 45 minutes. Cover the pan with foil, and continue baking for another 15 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool for 15-20 minutes before slicing.