October 14, 2011 at 6:00 am
And so, we wrap up the little loaves in aluminum foil and pack them in our basket and we hit the road.
It’s a mobile tea time. Because this week we are sharing it with friends and family. We visit the library, and the friends we don’t see much, and we drop off apple bread and a little good cheer.
It’s becoming a tradition now. Every year. It’s becoming one of my very favorite things.
Adapted from New Recipes from Moosewood Restaurant
1 cup light olive oil
1/2 cup applesauce
2 cups brown sugar
2 cups whole spelt flour
1 cup white spelt flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cardamom
1 tsp cinnamon
2 tsp vanilla
3 tablespoons almond milk
3 cups chopped apples
1 cup chopped walnuts
We double and even triple this recipe and it works great. This bread also freezes really well (for later distribution).
We like to make this in mini loaf pans, although round cake pans work really well when we are making it to keep.
Preheat oven to 350 degrees. Use coconut or olive oil to grease pans and sprinkle with sesame seeds to coat.
In a very large bowl, combine oil and brown sugar and mix well. Add apple sauce, eggs, vanilla and almond milk and combine well.
In a separate bowl, mix dry ingredients including flours, baking soda, baking powder and spice. Add dry ingredient mix to the wet ingredients and stir until just combined. Add chopped apples and nuts and stir in.
Fill cake pans 2/3 of the way full.
Cook small cake pans for 20 to 25 minutes or until bread is cooked through. Cook in round cake pans for up to 35 minutes or until knife inserted in the center comes out clean.