I don’t know about you but I LOVE the fall season! The cooler temps, the colors, the smells…not to mention the chili cook-offs, football, cider, and PUMPKIN! There is so much about fall that just stimulates the senses. I love to bake so fall lends itself perfect to my theory that we need to fatten ourselves up in order to survive the cold winter. (ok, that’s not true, I like to stay in shape as much as the next person but I also consistently sabotage myself with all my baking!)
So, needless to say I was extremely excited to go apple-picking at a local orchard yesterday. Joseph and I grabbed up the kids and headed out first thing in the morning. We settled on a place about half an hour from the house that grows honeycrisps; our favorite.
Let me start by saying that this is all somewhat new to me. As a kid I lived in northern Michigan where pretty much everything was at our disposal. We didn’t have the big city lifestyle that made you “pack up” and spend the day at the orchard. We were more of the “we lived close enough to an orchard and knew the owners so we just walked over, got a few apples, made a pie, shared the pie with said neighbors and everyone was happy” type. So, little did I know that these excursions actually existed for “city-folk” until I moved here.
Ok, back to apple-picking. I guess I really didn’t do my homework because the orchard didn’t sell by the bushel and we ended up bringing home about 1/2 peck (12-15 medium size honeycrisps for those of you wondering) of apples. Basically, enough to munch on for a few days but not enough to bake with! So, today, instead of baking my apple bread (and pie!) I will just share with you my recipe in hopes that I’ll soon have enough apples to make it myself.
- 1 cup all purpose unbleached flour
- 1 cup whole wheat pastry flour
- 1/2 cup white sugar
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 eggs (+ 2 egg whites)
- 1 cup apples (grated fresh)
- 1/2 cup unsweetened applesauce
- 1 tsp ginger root (fresh, grated)
- 1/4 cup canola oil
- 3 tbsps 1% low-fat milk
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
Preheat oven to 350 degrees F. Coat a 9″x5″x3″ loaf pan with cooking spray.