Apple Lemon Bread

I stumbled across this recipe several years ago in my Fanny Farmer Cookbook at about the same time I was introduced to local grown Mutsu (or Crispin) apples whose texture and moistness remind me of a Granny Smith and whose taste reminds me of a Jolly Rancher Sour Apple Stix.

Where the recipe calls for green apples, I decided to give this one a try with local Mutsu apples. On the day I made the first batch, my mother stopped by just as the bread was coming out of the oven. What's noted in my version of this recipe is correct: “Light and moist, flavored with apple and lemon zest, this bread freezes well, if there is any left.” There was none left of the first batch nor of the second. The third batch did get frozen, and yes, this bread does freeze incredibly well. I highly recommend this recipe if you ever find yourself with extra Mutsu apples in September or October which is their peak season.

Apple Lemon Bread

From the revised 13^th edition of The Fanny Farmer Cookbook.

Yield: One 9” x 5” x 3” loaf or 12-19 muffins

¼ cup butter or substitute, such as Earth Balance Buttery Spread (http://www.earthbalancenatural.com/product/original-buttery-spread/)

¾ cup sugar

2 eggs, beaten

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 green apples, peeled, cored, and grated (about 2 cups) or 1 very large Mutsu apple, peeled, cored and grated

Zest or peel from 2 lemons, minced (approximately 1 ½ tablespoons)

Preheat the oven to 350 degrees farenheit. Butter or grease a loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs until blended. Mix the flour, baking powder, baking soda, and salt together and add to the creamed mixture alternately with the grated apple. Add the lemon zest and mix until well blended. Spoon into the loaf pan and bake for 50-55 minutes or until a toothpick inserted in the center of one of the center muffins comes out clean. Remove from the pan and cool on a rack.

If making muffins, spoon batter into lined muffin tins. Baked for 20-30 minutes or until a toothpick inserted in the center of one of the center muffins comes out clean. Cool and then remove from tins.