I look forward to making this bread every fall when I have apples on hand. The recipe comes from a Penzeys Spices catalog that I found, probably connected to my sister-in-law Carrie, who was given a Penzeys gift package for her wedding. I saw the recipe, which was submitted by Ruth Weber of Rice Lake, Wisconsin and decided that I would try it and have been super pleased every time. I’ll have to purchase something from Penzeys so that I can get their catalogue to keep the recipes coming!
Whole Wheat Apple Bread
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
Yield: 2 loaves
- 1 cup Vegetable oil (not olive)
- 2 cups Sugar
- 3 Eggs, well beaten
- 3 cups Whole wheat flour (or 1-1/2 cups whole wheat flour plus 1-1/2 cups unbleached white flour)
- 1 tsp Salt
- 1 tsp Baking soda
- 2 cups Apples, chopped & peeled (McIntosh or Granny Smith)
- 1 cup Nuts (pecans or walnuts)
- 2 tsp Pure vanilla extract
- Preheat oven to 350. Grease and flour two 8-1/2x4-1/2-inch loaf pans and set aside.
- In a large bowl, combine the oil, sugar and eggs.
- In a medium bowl, sift together the flour, salt and baking soda.
- Gradually add the dry ingredients to the wet, mixing well after each addition.
- Fold in the apples, nuts and vanilla.
- Pour into the loaf pans and bake at 350 for about 1-1/2 hours (check after 1 hour) or until a toothpick inserted in the loaves comes out clean.
- Turn out of the pans while still slightly warm (wait 20-30 minutes) and let cool.
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