My Favorite Sweet Bread: Chunky Apple Bread

This is my FAVORITE sweet bread of all time – Chunky Apple Bread. It’s got the perfect balance between bread, fruit, and nuts and it’s not overly sweet. When you smear some butter on this bread while it’s warm and take a bite, you’ll find yourself trying to strategize ways so that no one else can have any. “Sharing is caring” does not apply here. We have it every year for Christmas breakfast and I actually look forward to it all year. Yes, I could make it at other times, but that would take away the magic of Christmas breakfast. So, if you’re wondering why I didn’t share it earlier so that you could also have it for Christmas, I’ll tell you why I didn’t – I only make this bread once a year – at Christmas. Now you’ll just have to wait all year long to make it – or make some today…..either way, you win.

In a large mixing bowl, combine 4 eggs, 2 cups sucanat, ½ cup kefir (or buttermilk), ½ cup mayonnaise, and 1 teaspoon vanilla extract. Yes, you read that right…..mayonnaise. I know it’s a really weird ingredient. I know that normally mayonnaise makes me want to yak. I know that normally people don’t want mayo on their sweet bread. But, trust me here – you won’t know it’s there. So, why use it? Because it makes the bread very moist. Have I steered you wrong yet?

To the wet batter, add 3 ½ cups white wheat flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, and ½ teaspoon salt. Use a whisk to make sure you get rid of all the lumps. Every baker should have a whisk. Amen.

Now, time for the magic. Normally, I’m a tight wad and don’t add too many nuts or raisins to things. They’re not cheap, and I am. So, I skimp. Not today my friends. No skimping on this bread, honey. Stir in 2 chopped, peeled, apples, 1 cup raisins, and 1 cup nuts (I use walnuts). It will seem like a lot, but it’s not really.

Divide the batter between two greased 9 inch loaf pans and smooth out the top. Get some on your finger and lick it off. It’s delicious. When you remember there were raw eggs in there, try not to yak. Also try not to remember that I’ve already said “yak” twice.

Pop into a 375 degree oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan and then remove to a wire rack to cool completely.

If you try to cut it before it cools down, it will make a clumpy mess…..but you will want to do it anyway.  I have heard from other people that it still tastes good even if you have to eat it with a spoon – because I would NEVER cut a warm loaf of bread. Never. *Cough*

This post is linked at Healthy 2Day Wednesday on Day2Day Joys, at Sunday School on Butter Believer, at Fat Tuesday on Real Food Forager, and at Simple Lives Thursday on GNOWFGLINS.