Apple Pie Bread

I made this Apple Pie Bread not once but, three times.  It has been a hot treat quick to disappear in my house.  The reason I made it so many times was I have been trying to get used to a new convection oven.  I have never had a convection oven so it has been a little challenging on the baked goods.  This recipe is from a Gooseberry patch cookbook, Sunday Dinner at Grandma's.  Here is the original recipe.  I almost never make the recipes just like they are written so, I will tell you what I did different.  

Ingredients:

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon nutmeg

1/4 teaspoon ground cloves

Mix and set aside.

In another bowl mix: 

3 eggs

1 cup oil

1 cup brown sugar, packed

1 cup white sugar

1 teaspoon vanilla extract

Beat this well.

Add 1/2 the flour mixture to the egg mixture and beat well. Then add the rest of the flour to the mixture.  The add in 2 cups diced apples, cored and 3/4 cups walnuts, folding them in. Pour into two greased 8"x 4"  loaf pans.

Topping: 

1 tablespoon brown sugar

1 tablespoon white sugar

2 tablespoons diced apples

2 tablespoons chopped walnuts

Toss the apples and nuts with the sugar till coated.

Sprinkle each loaf with 1/2  the topping mixture.  Bake at 325 degrees for 40-60 minutes or until a toothpick comes out clean.  Cool pans on wire rack for 20 minutes.

Yield: 2 loaves   

Here the batter is with the topping strewn on top.

This is the loaf of bread when finished baking.  I cut into it while still hot so the center caved in a bit but, it has just the right amount of gooey and bread like consistency to be amazing!  I added the topping because I like to have ingredients baked into the top of the bread for it to look pretty.

The apples are in season and I got a 10 lb. bag at the produce sellers.  I made a Labor Day apple pie too!  Boy did the house smell good!

Sherry

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