Apple Bread

Some of my friends and I went apple picking this week at a farm not terribly far from where we live. We had a great time even though it was freezing and I picked a 1/2 bushel of apples. We are not 100% exactly what kind all of them are, but I know there were Golden Delicious, Rome, Nittany, Red Delicious, and Ida Red somewhere in them. The first of my apple creations is an apple bread that turned out almost like a combination of a coffee cake and a bread. I found the recipe here and for once managed to stick mostly to it! (The only exception being I only had one loaf pan so I once again used the 9x9 pan. It worked fine I just baked them for less time and it made more of a muffin bar, and I was taking these to school so I did not use nuts)

cooking spray

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped walnuts (optional)

3 cups apples - peeled, cored, and chopped

1 cup vegetable oil

2 cups white sugar

3eggs, beaten

2 teaspoons ground cinnamon

1. Preheat oven to 300 degrees F (150 degrees C). Prepare 2 loaf pans (8 1/2x4 1/2-inch loaf pans) with cooking spray.
2. Mix flour, baking soda, salt, walnuts, and apples in a large bowl. Whisk oil, sugar, eggs, and cinnamon together in a small bowl; add to flour mixture and mix until just moistened. Evenly divide mixture between prepared loaf pans.
3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

The Rome apples we picked were so huge that to get 3 cups I only had to use one Rome and then one medium sized Nittany. The bread was really moist and delicious, even in the 'muffin bar' form. I will definitely make this recipe again. I will also be posting more apple tastiness as I only used 2 apples out of a 1/2 bushel to make this...