Apple Appeal

So, am I predictable, or what? Here it is, the first day of December, and I'm on the blog with a sweet bread recipe. Just like last fall, and the fall before that. I can't help it: I am an entirely unsurprising human- I've had the same haircut and used the same makeup for eight years, I'll watch every Real Housewives Bravo can throw at us, I like exactly the same movies Roger Ebert does, and you could set your watch by my seasonal cravings. What were you expecting: a sorbet recipe? And this kind of bread is perfect for this time of year- it's easy to make, makes your kitchen smell amazing, works as both a breakfast pastry and simple dessert during the entertaining season, and travels well as a gift.  I bake up a bunch of loaves at once, wrap them up attractively, and bring them to holiday parties as a welcome alternative to another bottle of wine (not that I would turn down a bottle of wine, ever).
Anyway, I sort of improvised this recipe to make it a little spicy and flavorful, and I was pleasantly surprised by how well it turned out. So, see? It seems predictable ol' Lil has a few tricks up her sleeve after all.

You Will Need:
3 cups flour
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 tsp. salt
3 eggs
1 cup very soft or melted butter
2 cups sugar
1 1/2 tsp. vanilla extract
3 cups peeled and chopped apples (about 4-5 apples, any variety)
1 cup chopped walnuts (optional)

Step 1: Preheat the oven to 325, and grease two loaf pans and set aside. In a medium mixing bowl, place the flour, baking soda, spices, and salt, and whisk to combine.

 Step 2: Peel the apples, and chop finely, and set aside. A combination of whatever varieties you have floating around in your fruit bowl will yield a more complex flavor. I used Galas and Granny Smiths.








 Step 3: In a large mixing bowl, combine the eggs, butter, sugar, and vanilla, and whisk to combine. Slowly add the dry mixture to the wet mixture, and stir well to make sure all is well combined. Then, fold in the apples and walnuts. Divide batter evenly between two greased pans, and bake for about 75 minutes (or until a toothpick can be poked into the center and comes out clean- you know the drill). Cool for 15-20 minutes on a rack before inverting pans.

Step 4: Wrap cooled loaves tightly in foil, and store at room temperature. They will keep for up to 4 days... not that you will be able to resist eating them long before that. Predictably delicious.