Wednesday, November 5, 2014

Apple-ing Season!

What to do with all those apples?

Apple Carrot Harvest Bread
2 ½ cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
3 eggs
½ cup vegetable oil
½ cup milk
1 large Granny Smith apple, peeled and diced (about 1½ cups)
½ cup shredded carrot
½ cup raisins
Preheat oven to 350 degrees. Stir together flour, sugar, baking powder, baking soda, cinnamon, salt, nutmeg and cloves in large bowl. Combine eggs, oil and milk in another bowl.  Add to dry ingredients: mix well. Fold in apple, carrot and raisins.  Pour batter into greased and floured 9-by 5-by 3-inch loaf pan. Bake 1 to 1½ hours or until wooden pick inserted near center comes out clean.  Cool in pan 10 minutes. Remove from pan; cool completely.  Makes one loaf.

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