This is a delectable apple
loaf for the harvest season
, the equinox
, is a celebration that frequently makes use of apples
, so this is the perfect way to kill two birds with one stone
. This bread is wonderful with or without the suggested sugary glaze
topping, and is best served warm.
In a large mixing bowl, cream sugar, margarine, and butter flavor. In a small bowl, mix soda and milk, and stir. Add to the creamed mix. Beat in eggs and vanilla; add flour and salt. Fold in apples and nuts. Pour into a greased and floured 13 x 5 loaf pan. Drop teaspoons of topping over the batter. Bake at 350º F for 50 minutes; cool in pan for 10 minutes and cut into slices to serve.
First off this is an unusual sized pan; it's a standard store loaf. Pans this size are hard to come by. You can possibly make a makeshift pan of this type--as I did--by creating a divider in a 13 x 9 baking pan (a lot more standard) and propping it up with small loaf pans to fit inside or some other way of dividing.
Also, I did not use butter flavoring; my milk was not sour; I did not use nuts; and for the topping I did not use "burnt sugar flavoring," I just used a maple extract. It came out VERY yummy.
You can use pears instead of apples for a change, and try nutmeg or clove instead of cinnamon for whatever taste you prefer. Also, nuts are not necessary if you don't like nuts--just put in a little less apple because you don't have nuts to offset the moisture. You can also half this recipe and bake it in individual 6 x 3 mini loaf tins to get three baby loaves. If you do this, bake for only 30 minutes.
Yield: 1 long loaf
Source: Paraphrased from Eckert Family Cook Book
Use for: Mabon