I can’t believe I haven’t posted since last month… I’m sorry about that. There will be a future post about all that has been going on but that will be later because I need to tell you more about my assignment for this month!
I was assigned Amy’s blog, The Savvy Kitchen. She is a beautiful lady with an adorable family and I really enjoyed her site! Sure, she specializes in low-carb, low-calorie and gluten-free recipes which is a far cry from what I do here but I have a lot of new recipes I want to try. For instance, cook-free pizza sauce! What a fabulous idea! And her Brussels Sprouts Gratin sounds absolutely divine.
Because it’s been cold lately, though, I decided to choose one of her many quick bread recipes and made the Snickerdoodle Apple Bread. Snickerdoodles were one of the first things we made in Home Ec in Junior high so they hold a special place in my heart. Of course, I had been cooking and baking for a few years before that but it was still cool to get to cook at school. 🙂
Mr. O agreed: this bread tastes just like snickerdoodles! I diced the apples pretty fine so you didn’t get huge pieces of apple but more of a subtle under-flavor that really seems to work and helps keep the bread nice and moist. This is also one of the rare recipes where I did not change a thing!
I know! Sometimes perfection doesn’t need to be altered. 🙂
This is definitely best enjoyed warm but even at the cooled off room temp, it is still really enjoyable and will likely be a common visitor in the apartment. 🙂
- ½ tsp kosher salt
- 1½ tsp baking powder
- 1½ c flour
- ½ c (1 stick) unsalted butter, room temperature
- 1 c light brown sugar
- ¼ c granulated sugar
- ½ Tbsp cinnamon
- 2 eggs
- 1 Tbsp vanilla
- ½ c milk
- 1 baking apple, peeled and finely chopped (I used Granny Smith)
- 2 Tbsp granulated sugar
- 1 tsp cinnamon
- Preheat oven to 350ºF. Spray a 9x5 loaf pan with baking spray. Line bottoms and up the ends with a strip of parchment paper (for easy removal) and spray again. Set aside.
- Whisk together salt, baking powder and flour. Set aside.
- In bowl of stand mixer beat butter, both sugars and cinnamon for 2 minutes on medium speed, scraping sides as necessary. Add in both eggs and vanilla and continue mixing until smooth, again scraping sides as necessary.
- Turn mixer to low and add in flour mixture and milk in alternating additions, starting and ending with flour. Mix until just combined.
- Finally add in apples and stir until just combined and pour batter into prepared pan. Spread with a spatula to evenly distribute the batter in the pan.
- Mix together the sugar and cinnamon for topping and sprinkle on top of batter.
- Bake for 45-55 minutes until bread is set and toothpick inserted into the center comes out clean.
- Allow to cool in pan for 10 minutes and then remove transfer to a wire rack to cool completely.
- Serve warm or at room temperature.