I collect the cheap little recipe pamphlets you find in national park gift shops, at museum stores, and in the dollar bins at garage sales and church fundraisers. Most of the recipes are terrible, but every now and then you find a gem. I've got one booklet called Apple Sampler which I think I got at a general store in Vermont more than 20 years ago. That's where I got this apple oatmeal bread recipe, which I like very much.
The bread is sweet from the apples, but not too sweet. The oatmeal makes the bread chewy. The apples keep it moist. You can taste the butter, but it's not greasy. I ate it toasted with peanut butter on top. I put slices in the kids' lunchboxes two days in a row. It feels more like breakfast than dessert, but if I were the type to take tea in the afternoon, I can see this apple bread fitting in quite nicely.
adapted from Apple Sampler: A Collection of Fresh Apple Recipes by Jan Siegrist
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3/4 cup firmly packed brown sugar
- 1 cup quick-cooking rolled oats
- 2 eggs
- 1/4 cup milk
- 1/4 cup butter, melted
- 4 large apples, coarsely shredded
Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a large mixing bowl. Stir in the brown sugar and oats.
In a small bowl, beat together the eggs, milk and melted butter. Add the egg mixture to the oat mixture and stir just to combine. Add the shredded apples and stir again to combine.
Pour the batter into the greased loaf pan and bake 1 hour or until a toothpick comes out clean. Cool in the pan on a rack for 10 minutes, then remove the bread from the pan and cool completely on the rack.