This weeks assignment was 4 bakers, 1 recipe and taste testing to see how the recipe turned out. We decided to try a seasonal quick bread or loaf - whatever you want to call it - and it just happened to be out of one of our new cookbooks at the shop, Apples, 50 tried and true recipes. Did it turn out as a tried and true? Well, let's get to the results. As you can see in the photo, they're all a bit different in size. Everyone had a bit of different size pan, so our cooking times varied slightly.
Baker 1 (Lori), made hers 2 days in advance and kept it in the fridge, she used pecans instead of walnuts and used a gala and granny smith. The consensus was that it kept very well, was nice and moist and the pecans were nice.
Baker 2 (Nicole), added dates to the apple mixture which we all thought was quite delish and she used pink lady apples.
Baker 3 (me), I opted out for nuts and just used cinnamon in my spice mix. I used honey crisp apples and my loaf was chosen for the best visual - it looked very much like the picture in the book. Mine was the smallest as my loaf pan was longer and narrower. I also used skim milk instead of the half and half.
Baker 3 (Carol), made a lot of changes to this recipe. She only used brown sugar, switched out apricots for walnuts and used cinnamon and apple pie spice and coffee cream. The texture on this loaf was quite different - we're thinking because of the sugar change. It also took quite a bit more baking time than the rest.
All in all, the taste of all of them was excellent. It's a really nice seasonal loaf and we'd all make it again.
So, have some fun, try the recipe and let us know how it turns out for you!
Apple Cinnamon Loaf
Mix together and set aside 2 tbsp. melted butter 1/2 c. packed b. sugar 1 1/2 tsp. cinnamon 1/4 tsp. nutmeg or allspice
2 apples - peeled and diced 1/2 c. chopped walnuts Add to the sugar mixture, stirring until blended
Beat, until light and fluffy 1/2 c. butter - room temp 3/4 c. sugar Add in 2 large eggs 2 tsp. vanilla
Combine 1 1/2 c. flour 1 1/2 tsp. b. powder 1/4 tsp. salt
Add the flour mixture to the butter mixture, alternating with 1/2 c. half and half
Pour half the batter into the base of your loaf pan that you've greased or lined with parchment paper
Spread half the apple mixture over top
Add the rest of the batter.
Cover with the remaining apple mixture.
Bake at 350 for about 50-60 minutes depending on the size of your loaf pan, until a toothpick comes out clean.
