Prep - Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan.
Dry Ingredients - In a large bowl, whisk together 2½ cup of All Purpose Flour, 1½ tsp of Baking Powder, ½ tsp Salt, 1½ tsp of Ground Cinnamon, ½ tsp of Ground Cardamom, ½ tsp of Ground Allspice and ¼ tsp Ground Cloves.
Batter - In a medium bowl, whisk together 1/3 cup of melted Butter, 2 large Eggs, 1¼ cups of Milk and 1 tsp of Vanilla Extract. Pour into flour mixture and stir until partially combined. Add 2 cups of shredded Apples, ¾ cup of chopped and toasted Pecans and continue to mix until all ingredients are well combined. Pour into prepared pan.
Bread - Bake for about 70-75 minutes, or until bread is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs attached. Cool in the pan for 5 minutes, and then turn loaf out onto a wire rack to cool completely.
Serve warm or cold along with cream cheese. Store in an airtight container when cool; the bread will keep well for several days. Makes a loaf.
Dry Ingredients - In a large bowl, whisk together 2½ cup of All Purpose Flour, 1½ tsp of Baking Powder, ½ tsp Salt, 1½ tsp of Ground Cinnamon, ½ tsp of Ground Cardamom, ½ tsp of Ground Allspice and ¼ tsp Ground Cloves.
Batter - In a medium bowl, whisk together 1/3 cup of melted Butter, 2 large Eggs, 1¼ cups of Milk and 1 tsp of Vanilla Extract. Pour into flour mixture and stir until partially combined. Add 2 cups of shredded Apples, ¾ cup of chopped and toasted Pecans and continue to mix until all ingredients are well combined. Pour into prepared pan.
Bread - Bake for about 70-75 minutes, or until bread is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs attached. Cool in the pan for 5 minutes, and then turn loaf out onto a wire rack to cool completely.
Serve warm or cold along with cream cheese. Store in an airtight container when cool; the bread will keep well for several days. Makes a loaf.
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