Bob Breunig's Apple Bread
Bob Breunig was a Dallas Cowboy (football) player. I can understand why my mom was attracted to this recipe. My dad was a Cowboy's fan and my mom was known for making Zucchini Bread and giving it as gifts at Christmas time. Her Zucchini bread was WAY better than this apple bread.
I made this one evening because we had an over-abundance of apples - so we treated it like dessert and had it with ice cream and caramel syrup on top. The bread is thick and not very sweet. Additionally the crust is rather crusty. By itself it wouldn't wow me...but with ice cream and caramel sauce on top...well, that would make even dirty laundry palatable. I did take the advice of the recipe and try my first bite, warm with butter. It was okay. I'll probably have some for breakfast tomorrow. But I still won't be wowed. UPDATE - I did and used cinnamon butter left over from a steak house - it was nice, better than plain butter but still not a wow.
I made this one evening because we had an over-abundance of apples - so we treated it like dessert and had it with ice cream and caramel syrup on top. The bread is thick and not very sweet. Additionally the crust is rather crusty. By itself it wouldn't wow me...but with ice cream and caramel sauce on top...well, that would make even dirty laundry palatable. I did take the advice of the recipe and try my first bite, warm with butter. It was okay. I'll probably have some for breakfast tomorrow. But I still won't be wowed. UPDATE - I did and used cinnamon butter left over from a steak house - it was nice, better than plain butter but still not a wow.
I started by chopping the apples. Initially I cut wedges and tried to chop those but I quickly discovered it was better to slice it thinly from top to bottom like I cut tomatoes for a salad. This left a couple of pieces that had the stem in it which I carefully dissected out.
Two small apples would be just about right at 2 cups. A large part of my first apple was bruised so I did not use the bruised parts. My chopped apples came in a bit shy of 2 cups but I didn't want to overdo it by cutting a 3rd apple since I expected that the others in my house would not appreciate the fruit bits in their bread.
It seemed like an odd lot of things and I was worried that the apple would get mushy from the beaters but everything mixed up fine.
I added the dry ingredients in two portions. The dough got very thick. I used a rubber spatula to scrape the bottom and make sure it was well blended - it was.
Generally a 2oz pkg of nuts is 1/2 c. so I used two packs. I stirred them in by hand.
It seemed weird not to grease the pans but with 1 cup of oil in th batter I guess that will help.
I thought it was funny that the recipe said to "pour" into the pans because the batter was SO THICK I couldn't pour it but had to scoop and blob with the spatula.
To me these are standard size loaf pans. The recipe said "small" loaf pans so I wondered if I should just use one pan. I didn't know how much it would rise. But I used the two and did not regret it.
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