I came across this recipe in an older cookbook, and it sounded like a good use for West Virginia-grown apples. The small ones left over from last fall. Not quite as crisp, but nice and juicy for baking with.
I left out the walnuts called for, due to our household (if you want them, use ¼ cup chopped).
For the instant espresso, I used my favorite, a pale blonde from Nestle. A month or so ago, I found it at Costco in giant jars and stocked up for the next 2 years…
The batter won’t look like a batter when you go to bake it, but trust the procedure. The apples melt into the batter as it bakes. Let it cool fully, the flavor gets better once cool!
Apple Coffee Bread
Ingredients:
- 1½ cups all-purpose flour
- 1½ tsp instant espresso powder
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp ground cinnamon
- 2/3 cup packed brown sugar
- 1¼ cups shredded peeled apple
- 1 egg
- 3 Tbsp avocado oil
Directions:
Preheat the oven to 350° and lightly oil an 8×4 glass bread pan.
Whisk the flour and sugar together, add the apples, and toss to coat.
Beat the egg and oil together, then add to the dry ingredients and mix till combined.
Spread the batter in the pan, spreading it out.
Bake for 50 minutes.
Let it cool on a rack, then take it out of the pan.
Let cool fully before slicing.
Cover leftover bread in an airtight container.
~Sarah