Apple and Spice, Date, Nut Bread
This may be a "quick" bread, but it does have a bit of prep work involved, but I tell you it's worth every minute of apple peeling and chopping!
Butter a 9x5 inch pan
Bake: 350 Degrees for 45-55 minutes until a toothpick comes out clean.
Servings: 1 9x5 pan
Ingredients
Dry Ingredients
- 2 Cups AP flour
- 2 Tsp ground Cinnamon
- 1/2 Tsp ground Allspice
- 1/4 Tsp ground Cloves
- 1-1/2 Tsp Baking Powder
- 1/2 tsp Salt
- 1/2 Tsp Baking Soda
Wet Ingredients
- 3 large Eggs room temperature
- 3/4 Cup vegetable oil
- 3/4 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar Packed
- 1 Tsp Vanilla Extract
Add in
- 1-1/2 Cups Apples, peeled and pared chopped into small dice
- 1/4 Cup chopped dates
- 1/3 Cup Chopped Walnuts
Topping
- 1/4 Cup Brown Sugar packed
- 1-1/2 Tsp ground Cinnamon
- 1 Tsp ground Nutmeg
Instructions
The dry stuff
- Sift flour,cinnamon, allspice, clove, baking powder, baking soda and salt into a large bowl.
The Add Ins
- Chop up the apples, dates and nuts and set aside for a minute
The wet stuff
- In a medium size bowl, mix the eggs, oil, sugars and vanilla until everything is well combined. Add the egg mixture to the dry ingredients and mix by hand just until combined. Don't over mix or the bread will be heavy. Fold in the apples, dates and nuts. Spoon the batter into the loaf pan.
The topping
- In a small bowl combine the topping ingredients with a fork and sprinkle evenly over the top of the batter. Bake until the top is golden brown and a toothpick inserted in the center comes out clean.
Time to rest
- Remove pan from the oven and let cool 10 minutes. Run a knife along the sides to loosen from the pan. Invert onto a cooling rack and turn right side up. Let cool completely before slicing. Hint: I know it's hard but quick breads generally slice better the next day, but it tastes best fresh from the oven!
