Harvest Bread

Fall is in full swing, which means crisp morning air, piles of leaves, and sweater weather. Unless of course you live in Southern California like I do... and then it doesn't mean any of those things.

One of the great things about Fall that I can still enjoy is the baking. This is truly one of the best times of the year to be in the kitchen, experimenting with the seasonal flavors. Originally from Washington state, I have a deep love for apples and decided this weekend I needed to create an apple bread. But I didn't want to make just an "Apple Bread", I wanted to make a bread that tasted like pure Autumn. The result is my Harvest Bread AKA Cran-Apple Walnut Bread.

I used Sweet Tango apples, which are sweet (obviously) and have hints of citrus and spice. If you haven't tried Sweet Tango apples before you are missing out, but you can use another type of apple in this recipe, such as Granny Smith or Gala.

Tonight I made two loaves, but this recipe can easily be halved.

To start I combined 3 cups all-purpose flour, 2 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp salt in a medium mixing bowl.

In the bowl of my stand mixer I beat four eggs and 1 1/2 cups granulated sugar for about 10 minutes.

Meanwhile, I toasted and chopped 1 cup of walnuts and peeled, cored, and diced 2 Sweet Tango apples.

After the mixture was fluffy and pale yellow I drizzled in 1/2 cup vegetable oil while keeping the mixer at medium speed.

Followed by 1/4 cup sour cream and 1 tablespoon vanilla extract.

With the stand mixer set to low I gradually added in the flour mixture until combined. Then I stirred in the diced apples before folding in the nuts and 1 cup of dried cranberries.

The batter was divided into 2 greased loaf pans (I used baking spray) and baked for about 50-60 minutes at 350°F.

Now my apartment smells like fall even though the sunny 80°F+ day would make it seem otherwise.

Harvest Bread

Ingredients

3 cups all-purpose flour

2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

4 large eggs

1 1/2 cups sugar

1 Tbs vanilla extract

1/4 cup sour cream

2 cups diced apples (about 2 medium)

1 cup walnuts, toasted

1 cup dried cranberries

Directions

1. Preheat oven to 350°F and grease two loaf pans.
2. In a medium mixing bowl whisk together flour, baking soda, cinnamon, and salt.
3. In the bowl of a stand mixer beat eggs and sugar until light and fluffy, about 10 minutes. Add sour cream and vanilla extract.
4. Gradually add in the flour mixture at low speed. Do not over mix.
5. Stir in diced apples and then fold in nuts and dried cranberries.
6. Divide into two loaf pans and bake for 50-60 minutes or until a toothpick comes out clean/with a few moist crumbs.
7. Cool for 10 minutes before flipping onto a cooling rack.
8. Store wrapped tightly at room temperature or freeze to enjoy at a later time.

I hope you enjoy making this as much as I did. 
Questions or comments? Post below!