Monday, August 29, 2011

Grandma Porter's Apple Bread

I wanted to make something for the new teachers that are about to enter our lives and what better way to say hello than with fresh apple bread.  If you don't like apples and moist chewy goodness then don't make this bread.  I grew up eating this apple, cinnamon confection and have always loved it.  My Grandmother made it for me and now I make if for my kids and hopefully they will carry on the tradition someday.  This recipe comes from my Great Grandmother Porter who was a farmer's wife in Texas and based on this recipe alone I would say she was an excellent cook.  
Here's what you will need:
1 cup oil
1 1/2 cup Sugar
2 Eggs
1 tsp Vanilla
2 3/4 cup sifted flour
1 tsp Baking soda
1 tsp Salt
1 1/2 tsp Cinnamon
3 cups chopped baking apples ( 2 large or 3 medium)*
1 cup chopped walnuts (optional)

*I prefer breaburn apples but granny smith work well too.  Just make sure it's tart and not a sweet apple or the bread will be too sweet. 

First place your oven rack on the lowest rung, then preheat oven to 350 degrees and grease two loaf pans.  You could make this in 4 mini loaf pans like I did for the teacher gifts.  I just decreased the baking time to 45 minutes. 

step 1
Mix the oil and sugar together until well incorporated, then stir in the vanilla and eggs. No need for an electric mixer here.  Which is one reason why I turn to this recipe so often.   

step 2

Slowly stir in the sifted flour, salt, soda and cinnamon.  I always sift my flour and I prefer using a strainer because I've gone through about 4 sifters in my life and I just got tired of buying them.  My strainer has never broken down on me and I use it for everything, even mashed potatoes. 

step 3

Once the wet and dry ingredients are combined fold in the apples and nuts (if you would like them).  The dough might be a little stiff now so if you need to use your hands to mix it I won't tell anybody.  Don't worry the dough is suppossed to be this way.  The apples add a lot of moisture to the bread and there's a lot of apples. 

Last but not least kind of slop the dough evenly into the two loaf pans (because there's no pouring this stuff). Then cook for 45-60 minutes or until a toothpick inserted comes out clean. 


Something magical happens when this bread is in the oven.  I'm not a professional chef so I'll have to assume it's magic, when the top becomes crispy, crackly and so yummy.  This bread is good the first day when it's warm but gets even better the second day.  When the moisture from the apples continues to absorb into the bread making it impossibly moist.  This bread also freezes well but I recommend doing so within the first day before it becomes really moist.  Enjoy.

If you would like to print out the recipe here is the recipe card