I have debated doing this for quite a while. It seems I am a stickler for exact definitions something I understand has something to do with being a Virgo. Honestly, I don't know. I will admit to having serious reservations about it all. But one thing is true... I do like things to fit exactly into their little niche, whatever that may be. And that's the problem. In baking there are crossovers and even overlaps. It's never quite that simple.
So for instance, is a good brioche really bread or is it so rich that it's really a cake after all. There is a legend that Marie Antoinette actually said 'Let them eat brioche', not cake only making matters worse for her and us. And what about 'breads like English Muffins? Are they breads after all? I don't know.
The whole category of quick breads falls in this limbo-like state... where to put them??? I personally call them breads (not cake) because of a few reasons: 1) they are eaten usually at breakfast or 'tea' slathered in butter, like bread. And 2) they have a much greater ratio of flour to sugar than a typical cake. But that's being technical. Truthfully, the line is not clear.
And so today's offering... apple bread. The original recipe comes from the incredible website for King Arthur's Flour, where it appears as the world's best banana bread. I have converted this recipe into apple bread, substituting apples for bananas, and cinnamon for vanilla. The result, scrumptious. Try it for yourself, you'll agree!
Here's What You'll Need:
1/2 cup (8 tablespoons) butter
1/2 cup brown sugar, light or dark, firmly packed
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1 medium apple plus about 1 cup apple sauce; about 1 pound
1/4 cup honey
2 large eggs
2 cups Whole Wheat Flour or 100% white whole wheat flour
1/2 cup chopped walnuts
Here's What You'll Need To Do:
1) Preheat your oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" or 9" x 5" loaf pan. (23cm X 13cm)
3) Beat in the honey and eggs.
4) Add the flour, then the walnuts, stirring until smooth.
5) Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.
6) Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.
7) Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.
As I said earlier, this is bread because of the way you eat it. Slice it nice and thick for breakfast and you're good for the whole day!