Back into the world of cinnamon and autumn baking, I bring to you one of the most simple, fabulous fruit breads I have ever tasted. I was wandering about the blogosphere and came upon this recipe from one of my favorite bloggers, Ashley over at Not Without Salt. Her photography and truthful words inspire me on a daily basis. Once a professional pastry chef, now a full-time mother of three and multi-talented food blogger, I aspire to do the things she has done, and learn the things she has learned.
There is something to be said about being able to go to a local farmer and purchase produce freshly picked only days, or sometimes hours before your purchase. It amazes me how people take these things for granted, especially living in New York State one of the top growers of apples in the country. There is nothing “wrong” with purchasing produce from a supermarket, as I am known from time to time to do so, however when there is a beautiful bounty of fresh food for us grown by our neighbors, why would you choose the latter?
I have begun reading a fascinating book, American Wasteland, and it has given me a new perspective on the way we eat here in the U.S., and how I eat in my own home. I suggest everyone read this book, and I even considered contacting my high school principal to encourage him to get his students to read it as well. The book touches on all stages of food waste in the U.S, from the farm to distributer, distributer to grocer, grocer to your home, your home to the garbage. Although I was already a big advocate for the purchasing of local produce, it is still jaw-dropping to imagine most produce in our country is shipped in over-crowded, under-maintained tractor trailers, over 1500 miles from farm to table. The amount of food lost in this process is unfathomable. More than half of the food produced here is thrown away or left to spoil for no reason, other than America’s obsession with perfection. It is a wonder people go hungry around the world, let alone in the United States. If people became more aware of the food loss in the country, things may be more susceptible to change.
Here is Ashley’s recipe for her great grandmother’s bread. We found that allowing the bread to age a day (if yo can stay away long enough) made for a more intense apple flavor.
- 1 ½ cups flour
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cup sugar
- ¾ cup vegetable oil
- 2 eggs
- ½ teaspoon vanilla
- 2 cups peeled and chopped apples (about 2 medium)
- Combine the flour, baking soda, salt, cinnamon, nutmeg, and sugar in a medium bowl.
- Add the oil, eggs and vanilla and stir until combined.
- Fold in the apples.
- Scrape batter into the prepared loaf pan.
- Let cool 10 minutes before unmolding.