Apple bread

This recipe is so easy to make. Using one bowl, it can all be done by hand. I mixed it up in less than five minutes - apple grating and chopping included. This recipe produces a lovely moist apple bread with a hint of cinnamon. It smells fabulous.


I served it warm with a bit of butter, but you can eat it cold too. I think this recipe would also be great made into cupcakes topped with cream cheese frosting.

Apple bread
1 1/2 cups self raising flour
1 tsp cinnamon
1 tsp bicarb soda
1/4 cup packed brown sugar
1/2 cup white sugar (I used a combination of white sugar and natvia)
3 medium apples (grate 2 1/2 of the apple, chop up the remaining half)
1/2 cup rice bran oil (or vegetable oil)
2 eggs, lightly beaten

Add the flour, bicarb soda, cinnamon and sugars to a bowl and wisk to combine. Add remaining ingredients and stir until just incorporated. Pour into prepared pan and bake for 40-50 minutes, or until a skewer inserted into the centre comes out clean. Check on it at the 30 minute mark and cover with foil if browning too fast.

Recipe from Best Recipes.

Notes
The bread will keep for 3-4 days at room temperature. Store in an air-tight container. Alternatively slice up and freeze to enjoy later.

The cinnamon can be omitted, or replaced with mixed spice.

You could replace the apple with pear, or possibly even banana. 

You can choose whether to peel the apples or not - I peeled two. I think I won't bother next time.

Sub out some of the white flour with wholemeal.

Sprinkle with cinnamon sugar just before baking.