Every year, I have a tradition, that these days, seems to be a New York City norm. In the days of Instagram, fall is perfect fodder for strategically placed gorgeous settings, deep filters on foliage, and of course a trip out of the city for apple picking. Nevertheless, I still enjoy doing it. “Can’t we just buy a pound of apples at the supermarket?“, asked my boyfriend. I explained that was not really the point, and though he still didn’t understand, he obliged me my traditions. But this time, I would break tradition. I would actually make something out of these freshly picked, I came all the way out of the city to pick these babies, apples. But what would it be? Pie was too cliche, and it couldn’t be anything too complicated. A bread though, while maybe not diet food would be both delicious, easy to make, and set the perfect fall mood. I headed to Pinterest for ideas to inspire and guide me, and then added my own twists to create an apple cinnamon nut bread. This time, I think I picked a winner….
2 cups chopped apples. The type is up to you. I typically prefer a tart taste and used the bushel of Cortland and Northern Spy apples I had just picked at Averill Farms.
1 1/2 cups flour
1 cup sugar/brown sugar
1/4 cup crushed pecans (not pictured)
1/4 cup apple sauce
1/4 cup canola oil
1 1/2 tsp vanilla. 3 tsp cinnamon
1 tsp baking soda. 1 tsp salt
Pre-heat the oven to 350 degrees.
Mix together flour, baking soda, salt, cinnamon.
In a separate bowl mix eggs. Add in oil, apple sauce, and vanilla. Then add in sugar and blend everything well.
Add in the flour mixture, and blend again. Then add chopped apples and pecans into the mixture.
Pour entire batter into bread pan ( I used 8 x 6). (First spray pan with cooking spray). Sprinkle the top of pan with 1 tbsp brown sugar, 1 1/2 tbsp cinnamon.
Bake for 55-60 minutes in oven.
perfect with a glass of milk for a fantastic fall dessert!