Hope you enjoyed the recipes for Ma’s Pineapple Cake with Coconut Pecan Topping and for her Cinnamon Swirl Sour Cream Coffee Cake.
Those recipes should care of most of the pecans.
Now that it’s Autumn, apples are replacing peaches in the produce section.
There are a few good deals, if you’re willing to buy in bulk.
Well, why not take a chance?
If you end up with a few getting a bit brownish, they’ll be perfect for baking.
Ma had a recipe for Apple Cinnamon Bread that will use up a few of the older apples.
This is similar to the coffee cake in that it uses cinnamon.
Cinnamon is a wonderful spice for Autumn baking.
For a bit of a kick, you can use the blend instead of the cinnamon in this recipe.
Want a little variety? You can also substitute allspice or nutmeg, or a mix.
Apple Cinnamon Bread (2 Loaves)
For the Cinnamon Topping
In a small bowl mix together
2/3 Cup brown sugar
1 Tablespoon ground cinnamon
For the Bread
Preheat oven to 350 degrees.
Grease and flour two 9 x 5-inch loaf pans
In a medium bowl combine
3 Cups flour
3 1/2 teaspoons baking powder
Peel and chop
In a large mixer bowl, beat at medium speed
1/2 Cup margarine
3 ounces oil
1 1/3 Cups sugar
Beat until the mixture is smooth and creamy, about 3 minutes.
Add, one at a time
4 large eggs
Scraping the bowl, beat until just blended.
Stir in the flour mixture.
1 Tablespoon vanilla
1 Cup milk
Mix in until smooth.
Spread one quarter of the batter in each of the prepared loaf pans.
Add half the apples and half the brown sugar cinnamon mixture.
Spread the remaining batter evenly over the apples.
Top with the brown sugar cinnamon mixture.
Using a knife, swirl the brown sugar mixture through the batter.
Top with the remaining apples and lightly pat the apples into the batter.
Bake for 40 minutes.
A toothpick inserted into the centre of the loaves should come out clean.
Place the pans on a wire rack.
Let them cool for 10 minutes.
Remove the bread from the pans and place the bread on the rack.
Let the bread cool completely.