Recipe: Apple Bread (2) from The Enchanted Broccoli Forest by Mollie Katzen

---

APPLE BREAD (1995)
Source: The Enchanted Broccoli Forest by Mollie Katzen (1995)

2 packed cups coarsely-grated tart apple
3 tbsp. fresh lemon juice (optional: 1/2 tsp fresh lemon rind)
1/2 packed cup light brown sugar
4 tbsp. melted butter
1 large egg, beaten
1 cup unbleached white flour
1 cup whole wheat flour
2 tsp. baking powder
1/2 tsp baking soda
1/4 tsp. salt
1 tsp. cinnamon
Optional:
1/4 tsp. vanilla extract
1/2 cup finely chopped nuts

Preheat oven to 350 degrees F. Butter a medium-size loaf pan.

Combine grated apple, lemon juice, and rind.

Beat together sugar, butter, and egg. Combine with apple.

Sift dry ingredients together into a mixing bowl. Make a well, and pour in the first mixture. (Add optional vanilla and nuts.) (or not.) Stir until positively combined.

Spread into buttered pan. Bake 40-50 minutes (until knife comes out clean).

---

APPLE BREAD (2000)
Source: The New Enchanted Broccoli Forest by Mollie Katzen (2000)
Yield: 1 loaf

Use a food processor to grate the apples, and this delicious bread will take no time to throw together.

a little butter or oil for the pan
1 1/2 packed cups peeled, grated tart apple
3 tbsp. fresh lemon juice
1/2 tsp. grated lemon rind
1/2 cup light brown sugar
4 tbsp. melted butter
1 egg
2 cups unbleached white flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
1 tsp. cinnamon
1 tsp. vanilla extract
1/2 cup minced nuts

Preheat oven to 350 degrees F. Lightly grease a medium-sized loaf pan.

Combine the grated apple, lemon juice, and lemon rind in a medium-sized bowl. Beat in the sugar, butter, and egg.

Sift together the flour, baking powder, baking soda, salt, and cinnamon into another medium-sized bowl. Make a well in the center, and add the apple mixture, along with the vanilla and the nuts. Stir with a rubber spatula or a wooden spoon until just combined.

Spread into the prepared pan. Bake for about 50 minutes, or until a knife inserted all the way into the center comes out clean. Cool in the pan for about 10 minutes, then rap the pan sharply and remove the bread. Cool on a rack for about 30 minutes before slicing.