Yep, it’s another apple recipe. Frankly, I can’t seem to get enough of them. I walked into my favorite grocery and there were piles upon piles of heirloom and antique apple varieties as far as the eye could see. Well, at least as far as my eye would let me see–because all I wanted to do was sample each and every one of those autumnal gems. And I did. When this happens, I usually bring home at least one of each kind (which drives the cashier insane) and sample throughout the week. Last winter, it was citrus. This fall, it’s apples.
Quick breads also remind me a lot of this time of year. Maybe it’s because all of the best kinds (pumpkin bread, zucchini bread…) all make me think of the fall with their fragrant spices and rooted goodness. Apple bread certainly takes its place among them. I saw this recipe about a month ago but wanted to wait until peak apple season. I’m glad I did.
What I love about this bread is not only the apples, but it’s molasses counterpart. It is the molasses, mingling with fresh nutmeg and a hint of cinnamon, that brings me back for a second slice. The apples and apple sauce give it a fantastic, gooey texture. It is sweet, but not over the top, the sweetness coming mainly from the apples and apple sauce. Although, the brown sugar does add a nice depth. I substituted the butter with olive oil (I like my quick breads made with oils instead of butter) and it was great. The whole wheat keeps things stable (both in the bread and with the ‘ol blood sugar) and gives it just the right amount of density.
Don’t skip the glaze either, it adds a surprising kick of apple flavor to the bread, unlike the apples already inside. I think it is more fragrant than anything, with a strong, wonderful smell of apples trapped in the liquefied sugar syrup. Then, cozy up with a slice of this and a cup of tea for a snack. Or, spread some nut or seed butter on it in the morning. Enjoy!
Glazed Apple Molasses Bread, by Tricia Martin