"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Apple Bread Recipe

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This recipe for Apple Bread, by , is from Godwin Family Reunion Cookbook 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Smith
Added: Thursday, January 18, 2007


3 eggs beaten lightly
2 cups sugar
1 cup vegetable oil
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
4 cups chopped pared, cored apples (3 to 4 apples)
1 cup chopped pecans

2 tablespoons sugar
1/2 teaspoon ground cinnamon

Preheat oven to 325 degrees. Grease and flour two 8 x 5 x 2 inch loaf pans. Mix together the eggs, sugar, oil and vanilla in a medium bowl until ingredients are well mixed.
Combine flour, baking soda and cinnamon on piece of wax paper. Mix into liquid ingredients just until evenly mixed. Add apples and pecans and mix together. Divide between 2 prepared loaf pans.
Prepare Topping: Combine sugar and cinnamon in a small cup. Sprinkle over tops of loaves. Bake in preheated oven at 325 degrees for 1 hour and 10 minutes or until wooden pick inserted in centers comes out clean. Let the breads cool in the pans on wire racks for 10 minutes. Run a thin knife around the edges of the pans. Remove the breads from the pans to wire racks to cool. Wrap them tightly in plastic wrap or aluminum foil and store at room temperature.

Personal Notes:
Personal Notes:
The breads are better the second day.




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