Spiced Apple Orchard Bread

Good morning!

I'm off work this today and it's a wonderful day to be off!  

Temps in the low 70's.  

Sunshine breaking up the early morning haze.

I'm enjoying my coffee this morning with a slice of this delicious apple bread!

Anxious to take a country drive into Amish country to visit their general store, bakery and to see if they have any pumpkins for the front porch.

Perhaps stop at a favorite local home decor store.

Baking homemade apple pie.

Dinner and fun times at good friend's home tonight!

I just had to take the time to share with you a recipe I used some of my Jonathan apples, some beautiful golden raisins and pecans.  This is finished with a heavy dusting of cinnamon sugar that just falls in the nooks and cranny's of the top of the bread!

The recipe makes two loaves, but I halved it and made one. I also substituted part of the all-purpose flour with whole wheat flour.  I decided not to add pecans this time, but I will add them the next.  It's tasty, either way!  Bits of apple-y goodness specked this bread, making it moist.  A good contrast from the crisp sugar top and corners --my favorite!

I hope you enjoy this blessed Friday whatever you bake and wherever you go!  :)

Spiced Apple Orchard Bread

2 2/3 cups flour

1 1/2 teaspoons baking soda

1 teaspoon salt

2 teaspoon apple pie spice

2 cups granulated sugar

1 cup vegetable oil

4 eggs, beaten

2 teaspoons vanilla

4 cups coarsely chopped apples

1 cup raisins

1 cup chopped pecans

2 teaspoons sugar mixed with 1/4 teaspoon cinnamon

                                  

In a bowl, combine flour, baking soda, salt, and spices. In a mixing bowl, combine sugar and oil. Beat in eggs and vanilla, then stir in chopped apples, raisins, and pecans. Add the dry ingredients and mix until well blended. Grease 2 9x5-inch loaf pans and line bottoms with waxed paper. Greased waxed paper. Pour batter into pans, smoothing the top with a spatula or spoon. Bake for 20 minutes at 325°. Pull out rack and sprinkle loaves with the cinnamon sugar mixture. Continue baking for 30 to 40 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Cool for 10 minutes; turn out onto a rack. Slice and serve or freeze.

(I didn't use wax paper, but just sprayed the loaf oan well with Pam for Baking.)

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