Apple Bread
Michelle Nielsen
I got this recipe 20 plus years ago from a ward cookbook while living in East Millcreek. It has been a mainstay in my fall baking rotation ever since and a much requested recipe by all who have tried it.
3 cups flour
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 cups sugar
1 1/4 cups oil (I use 1/2 cup oil and 3/4 cup plain Greek yogurt)
2 tsp. vanilla
3 cups apples, peeled and chopped
3 eggs
Combine flour, baking soda, salt and cinnamon, set aside. Cream sugar, oil, and vanilla. Add eggs one at a time and beat well. Stir together flour, baking soda, salt, and cinnamon. Add flour mixture to creamed mixture, alternating with apples, until combined. Bake in greased loaf pans at 325 degrees for 50 to 60 minutes.
I got this recipe 20 plus years ago from a ward cookbook while living in East Millcreek. It has been a mainstay in my fall baking rotation ever since and a much requested recipe by all who have tried it.
3 cups flour
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 cups sugar
1 1/4 cups oil (I use 1/2 cup oil and 3/4 cup plain Greek yogurt)
2 tsp. vanilla
3 cups apples, peeled and chopped
3 eggs
Combine flour, baking soda, salt and cinnamon, set aside. Cream sugar, oil, and vanilla. Add eggs one at a time and beat well. Stir together flour, baking soda, salt, and cinnamon. Add flour mixture to creamed mixture, alternating with apples, until combined. Bake in greased loaf pans at 325 degrees for 50 to 60 minutes.
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