Ditch the pie crust and get all the flavors of fall in a quick-bread that’s as sweet as apple pie. Choose crisp apples, like Braeburns, Fujis, or Honeycrisps, for this recipe, since they’ll keep their texture better when baked.
Courtesy of Casey Barber
|2 cups (8 1/2 oz) all-purpose flour||1/2 cup apple cider|
|2 teaspoons baking powder||1/2 cup Grade B or medium maple syrup|
|1 teaspoon cinnamon||2 large eggs|
|1/2 teaspoon allspice||8 tablespoons (4 oz; 1 stick) unsalted butter, melted|
|1/2 teaspoon kosher salt||1 teaspoon vanilla|
|2 small apples (about 3/4 pound), peeled, cored, and diced into rough 1/2 inch cubes|
Preheat the oven to 350F. Spritz a standard loaf pan, a 12-well standard or 24-well mini muffin tin, an 8-inch round or square baking pan, or a Bundt pan with nonstick baking spray.
Whisk the flour, baking powder, cinnamon, allspice, and salt together in a large bowl. Gently stir in the diced apples.
Whisk the apple cider, maple syrup, eggs, butter, and vanilla together in a medium bowl.
Gently stir the wet ingredients into the dry ingredients just until incorporated, being careful not to overmix the batter.
Pour the batter into the prepared pan(s). Bake until the bread is golden brown and a toothpick inserted into the center comes out clean. Timing will vary based on the pan used, but will range from approximately 20 minutes for mini muffins, 30 minutes for regular muffins, and 45 minutes to an hour for cake, loaf, or Bundt pans.
Transfer the pan(s) to a wire rack and let cool for 10 minutes. Transfer the bread(s) to the rack, sliding a knife around the edges to loosen the bread if necessary, and cool completely.
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