This recipe is a variation of the Zucchini bread recipe from the “Better Homes and Gardens” cookbook.

1 1/2 c all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg (I left this out….I don’t like nutmeg)
1 beaten egg
1 cup sugar
1 1/2 finely shredded, peeled apple
1/4 cup cooking oil
1/2 cup chopped walnuts or pecans, toasted (I left these out, too)

Grease the bottom and 1/2 in. up sides of an 8x4x2 inch loaf pan; set aside.
In a medium bowl, combine the dry ingredients.  Make a well in center of flour mixture; set aside.
In another bowl, combine egg, sugar, apples, and oil.  Add apple mixture all at once to flour mixture.  Stir just until moistened.  Fold in nuts.  Spoon batter into prepared pan.
Bake in a 350 degree oven for 50-55 minutes or until a wooden toothpick inserted near center comes out clean.  Cool in pan on wire rack for 10 minutes.  Remove from pan.  Cool completely on a wire rack.  Wrap and store overnight before slicing.

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