Apple Cinnamon Bread

What does fall mean? According to Texan myth, in the Damn Yankee States (where we dare not journey), their trees are so pitiful that all of their leaves fall off in October. Supposedly, this is where the name "fall" comes from.

Here in Texas, where the trees are competent enough to retain their leaves at least through November, we only adopt the nicer customs of this "fall" season. So, raking leaves? Not necessary. Sweaters? You'll only need them from 5 to 8 in the morning. No, the only thing Those Damn Yankees got right was fall baking.

And this particular recipe is basically perfect.

I mean, it's soft and cinnamony and very, very appley, and it made the whole apartment smell like the essence of fall. 

This is definitely more of a breakfastey recipe, but it's so delicious that I keep eating it for dessert anyway. 

Anyway, if you like apples, cinnamon, or the American Dream, I would definitely recommend this recipe.

Apple Cinnamon Bread (from Brown Eyed Baker)

makes 1 loaf

1½ c all-purpose flour
2 tsp cinnamon
1 tsp baking soda
½ tsp salt
½ tsp ground allspice [Substitution: 1/4 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg]

¼ tsp ground cloves
2 eggs
¼ c canola oil
¼ c applesauce
1 tsp vanilla extract
1 c granulated sugar
2 c peeled and chopped apples (about 1½ to 2 apples)

Topping
2 tbsp brown sugar
1 tbsp granulated sugar
1 tsp cinnamon

1. Preheat oven to 350 degrees F. Grease an 8x4-inch loaf pan.

2. In a medium bowl whisk together the flour, cinnamon, baking soda, salt, allspice and cloves. Set aside.

3. In a large bowl with a mixer, beat the eggs on medium speed for about 30 seconds. Add in the oil, applesauce and vanilla and mix until smooth. Next, add the sugar and mix until well-combined.

4. Gradually add in the flour mixture and mix on low speed until the flour is just barely combined. Gently fold in the apples with a rubber spatula. Pour the batter into the prepared loaf pan.

5. In a small bowl mix together the brown sugar, granulated sugar and cinnamon. Sprinkle evenly over the batter in the loaf pan. Bake for 45 to 50 minutes, or until the loaf is golden and a thin knife inserted in the center comes out clean.

6. Cool the bread in the pan for 10 minutes, then run a dull knife around the sides of the loaf and place on cooling rack. Cool completely before slicing. Wrap leftover loaf in plastic wrap or in airtight container and store at room temperature.