Apple Almond Quick Bread pairs tart Granny Smith apples and almonds together for an exciting taste treat!
Welcome to the November edition of The Recipe Redux Challenge. This month members are putting their best loaf forward…
November 2015 – Theme: Creative Quick Breads
The Challenge:
The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven. And if you have a tip for wrapping and giving your lovely loaf, please share that too!
Holidays were times when Mom and Gram baked banana breads and zucchini loafs to slice thin and display on sheet pans for hungry guests to pick at. Today quick breads can be lighter with less oils and eggs. I love experimenting with quick breads. Mixing different flours, switching up the fruit or nuts and liquids can make delicious new favorites.
I like to share my quick bread creations with friends. Giving whole loaves can be a challenge. Unless you have multiple pans, you can be baking all day.
Usually there are a lot of sweets floating around during the Holidays. I found that giving a recipe card and slice or two of the bread is enough. That way if they love your creation as much as you do they can bake one whenever they choose.
If you really want to give full loaves, consider using the mini pans. You can bake individual loaves. So cute.
This Apple Almond Quick Bread is adapted from a standard white quick bread recipe. I substituted almond milk for sour milk or buttermilk for more almond flavor. Enjoy a slice with a glass of almond milk!
Happy Thanksgiving!
Ingredients
- 1/3 cup shortening (I used half vegetable shortening half whipped butter)
- 2/3 cup sugar
- 2 eggs
- 1/4 cup almond milk
- 1 unpared Granny Smith or similar tart apple, grated
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sliced almonds
Instructions
- Cream together sugar and shortening, Add eggs.
- Stir in almond milk and apple.
- In a separate bowl, whisk together flour, baking powder, baking soda and salt. Add to wet mixture.
- Reserve about a tablespoon of almond slices to sprinkle on top. Gently fold in the rest of the almonds,
- Pour batter into a well greased 5x9x3-inch loaf pan. Let pan rest for 20 minutes then bake at 350 until brown and inserted toothpick comes out clean. About 45 minutes.
- Cool on rack.
Enjoy these tasty, healthier quick bread ideas from The Recipe ReDux Members!
