Grandma Barb's Shredded Apple Bread
Yield: 16 servings
This quick and easy apple bread recipe is loaded with shredded fresh apples, ensuring moist, delicious fresh apple flavor and texture in every bite!
Ingredients
- 4 cups shredded fresh apple, from approximately 4 large peeled apples (Use apples that are flavorful and firm, and hold their shape when baking, such as Haralson, Honeycrisp, Granny Smith, etc.)
- 2 cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup chopped roasted pecans or walnuts, optional (I love the roasted, salted pecans from Trader Joe's!)
- 1 cup raisins, optional (or substitute chopped dates)
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon Morton kosher salt
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
Instructions
- Preheat oven to 350°F. Grease and flour two light-colored 4" x 8" loaf pans and set aside. (You could also use 5" x 9" loaf pans, the bread just won't be as tall - start checking the doneness of your bread at 40 minutes.)
- Using the large holes on a box grater, shred peeled apples down to the cores; discard the cores, until you have 4 cups of shredded apple.
- In a large bowl, fold together shredded apples and sugar, and let sit for 15 minutes until sugar dissolves. There will be a lot of liquid.
- Add oil, eggs, vanilla, pecans, and raisins to the apple mixture and stir to incorporate.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Fold dry ingredients into the apple mixture, just until combined. Divide batter evenly amongst prepared loaf pans.
- Bake 55 minutes, or until golden and center tests done, with a toothpick coming out clean. Remove pans from oven to a cooling rack and let cool for 10 minutes. Then turn breads out of pan onto rack to cool completely before slicing.
Notes
If you do not like nuts or raisins in your apple bread, just leave them out. The bread will turn out just fine.
Apple bread freezes extremely well. So I like to stash one loaf away for later. To freeze, first let it come to room temperature. Then wrap it in a couple layers of plastic wrap and place it in a freezer-safe baggie. It will keep really well for up to 3 months. When you're ready to eat it, defrost the apple bread in the fridge overnight.
recipe adapted a bit from Mom’s recipe box, originally from Wanda's Country HomeNutrition Information:
Serving: 1 Calories: 330kcal Carbohydrates: 62g Protein: 4g Fat: 8g Saturated Fat: 1g Polyunsaturated Fat: 7g Cholesterol: 23mg Sodium: 288mg Fiber: 3g Sugar: 39g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.