Something Sure Smells Good

Today, I finally baked my apple bread. I've got eight loaves, sitting on my kitchen cart, waiting to be delivered tomorrow. They baked up perfectly.

My trip to the Spice House was a good one. I bought some Dutch processed cocoa powder, and some of their hot cocoa mix to try out. I was staring at the cinnamon trying to decide which one to buy because I thought they were out of my usual choice, the China Tung Hing Cassia Cinnamon. Turns out that they had it in stock, so I didn't have to decide on another kind. I also picked up some Maldon sea salt since I hadn't bought any in a while. A quick stop at the grocery store, then I was home to unpack, cook dinner, and start baking.

My mother introduced me to this recipe. She loves Granny Smith apples, but I don't like their tart flavor. Since moving to Chicago, I've started using different apples, and I've replaced the raisins with dried cherries, cranberries, and even blueberries bought at the Farmer's Market. Needless to say, the loaves are a hit with my friends. Every time I bake it, I have to make sure certain people get a loaf (or two).

Apple Bread

1 3/4 cup sugar
1 cup butter
2 ea eggs
2 tsp vanilla extract
1/2 cup cold coffee
2 3/4 cup flour
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
2 cups grated apple
1 cup raisins
1 cup nuts, chopped

Preheat oven to 350º. Combine dry ingredients; set aside. Stir vanilla into coffee; set aside.

Cream together the butter and eggs until light and pale. Add eggs, one at a time, scraping down and mixing thoroughly after each addition.

Add the flour and coffee alternately, beginning and ending with the flour.

Fold in grated apple, raisins, and nuts.

Pour into a greased and floured or nonstick loaf pan and bake for 35-40 minutes or until toothpick inserted in the center comes out clean.

I bake my loaves in nice paper pans which are great for giving. One recipe will yield 4 loaves of the 6" x 2.5" pans.