The sultry heat of summer has finally subsided, and the coolness of autumn is slowly blowing in to replace it. Oh I love fall.
There are so many reasons why this time of year is my favorite, but the cooler weather and the vibrant colors sure make me excited. It’s pleasantly chilly, and simply gorgeous outside. My husband and I finally had our first campfire of the fall, and cuddling in hoodies, and a heap of blankets with a cup of hot cocoa, sure hits the spot.
This time of year also gets me in the mood to bake. Ever since I was young, baking has been a beloved hobby of mine – a hobby my father and brothers, and now my hubby – greatly encourage. Not only does the house smell wonderful, but the fruits of my labor are delicious.
It is also when the apples are ripening and are in their prime for apple pies, apple crisps, sauces, ciders, breads, cakes, and dumplings. Pumpkins are ready too, for pies, cookies, cakes, and other sweet treats.
I love to use fresh, in-season fruits when I bake; and recently, we have discovered that quick breads make exceptional, fast, and easy breakfasts. They are also good to take to dinner parties, eat for snacks, or even wrap and give as a gift. My new favorite recipe is for Fresh Apple Bread, and I have made nearly a dozen loaves already. I found the recipe online but tweaked it until I created the perfect, moist loaf with a wonderful crispy crust.
You will need:
1 1/2 cups white sugar
1/2 cup oil
2 tsp vanilla
2 -3 cups apples, peeled and diced
1 cup water
2 cups flour
1 1/2 tsp salt
1 tsp baking powder
1/2 tsp cinnamon
Beat first 4 ingredients until smooth before adding apples and water. Then combine flour, salt, baking powder, and cinnamon in a separate bowl. Add to apple mixture and gently stir. Pour into greased loaf pan.
Bake at 350 degrees for 45 minutes or until toothpick comes out clean.