Also because of our insane apple picking spree i used up a couple apples making these quick breads. They are super moist and delicious!! This recipe works nicely in a muffin tin, you will probably have to reduce the bake time to 30-40 minutes, but keep an eye on them and bake until a cake tester inserted into center of loaf comes out with moist crumbs attached.
- 1 3/4 cups all-purpose flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2/3 cup apple cider
- 1/3 cup (5 1/3 tablespoons) unsalted butter, melted and cooled slightly
- 2 large eggs, lightly beaten
- 1 large coarsely chopped apple. I used Jonah Gold, but anything will work.
- 1/2 cup coarsely chopped pecans (optional, i did not use these)
- 2 Tbls. cinnamon and sugar mix
Preheat oven to 350 degrees.
Grease a 9 x 5 x 3-inch loaf pan.
In a large bowl, sift together the flour, the sugar, the baking powder, and the salt, making a well in the center. Set aside. Stir in the liquid ingredients (if the butter is still warm, use it to temper the eggs first or they will scramble and your bread will be nasty) until just combined, being careful not to over-mix. Gently stir in the apples and the pecans. Pour the batter into prepared pan and sprinkle with the cinnamon and sugar.
Bake for 50-60 minutes or until a cake tester inserted into center of loaf comes out with moist crumbs attached. Do not over bake!
Cool the loaf in the pan completely before cutting, otherwise it will fall apart when you cut it. This is delicious serves with a little whip creme or creme fraiche. I didnt try it, but i also imagine it would be good with some creme cheese frosting – try the recipe from the apple butter cupcakes.