As soon as the calendar flipped over to October and I could start thinking autumn-y thoughts without feeling like a total weirdo (says the girl who had her first pumpkin spice latte of the year sometime in August), I decamped to my baking buddy’s kitchen to try out a recipe from Ree Drummond for cinnamon apple bread. It wasn’t going to take much more effort to double the recipe so we each got a loaf out of the deal.
The best part? When I first floated the idea by him, he came back with, “I’ll chop the apples!”
No way was I going to pass up that offer. While he diced, I prepared the pans and got the dry ingredients together, and we finished at almost the exact same time. Teamwork makes the dream work!
The recipe name is a little bit of a misnomer: the only cinnamon in it is used to coat the apples.
Once he finished up with his A+ dicing, we got the wet ingredients together, added them to my carefully assembled dry ingredients, and folded in the apples and pecans before divvying it up between the pans.
It’s not super inspiring-looking here, but it gets better. Promise.
The recipe recommends baking for an hour-ish, and after half an hour the house smelled like warm apple goodness. It’s hard not to get your hopes up when something smells that good, and luckily, this didn’t disappoint.
He even had a little jar of apricot jam at the ready to be warmed up in the microwave and brushed over the tops of the loaves. I wasn’t convinced that step was necessary – I just figured it would make things sticky, and I don’t like sticky fingers (apologies to the Rolling Stones). But I’m glad he talked me into it! Look at the difference between the glazed loaf (on the right) and the to-be glazed loaf:
They came out perfectly!
This recipe is definitely going in our “make again” pile. It’s moist and flavourful, although we agreed we’d add some cinnamon to the batter the next time (or maybe nutmeg). I’m also told the leftovers make great French toast, and can’t wait to try that the next time.
Thanks for looking! 🙂