I have a serious love for apples, and not just any old kind, my personal favorite is Honeycrisp apples. They are a little tart, a lot of sweet, and only available in the fall.
Well, what do you know… it’s the fall and it’s Rosh Hashanah time and so there is barely a time that’s better for apples and honey than right now.
This easy recipe is great to have a round during a long holiday weekend, or to use up your favorite apples.
In a small bowl sift the dry ingredients and set aside.
In a large bowl, mix with a whisk the oil, honey and apple sauce. Here’s a tip first pour the oil, then when you pour the honey out of the same measuring cup it will slide right out. When mixing you may need to give it a little muscle to break down the stickiness of the honey and to have a smooth liquid base. Then add the vanilla and eggs. Mix until fully combined.
Then slowly combine the dry ingredients into the wet.
When the two sets of ingredients are fully incorporated add the chopped apples and give it a good stir so that the apples get covered in batter.
Pour the batter into an oiled 9 x 5 pan, and bake for 55 – 60 minutes at 325 degrees.
This little bread isn’t too sweet and so it makes for a great breakfast or snack. Try it warm with some butter, or cheese, or nut spread.