This is a delectable apple loaf for the harvest season. Mabon, the equinox, is a celebration that frequently makes use of apples AND bread, 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 350ยบ 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

Pagan recipes