Fresh Apple Fruit Loaf Recipe
Ingredients
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| Safflower oil | 1/4 Cup (16 tbs) | |
| Honey | 1/4 Cup (16 tbs) | |
| 2 tsp sherry or orange juice | ||
| Vanilla | 1 Teaspoon | |
| 1/2 cup coarsely shredded, peeled raw apple | ||
| Baking soda | 2 Teaspoon | |
| Raisins | 1 Cup (16 tbs) | |
| Pitted dates | 1 Cup (16 tbs), cut into pieces | |
| Dried fruit | 1/2 Cup (16 tbs), chopped | |
| Nuts | 1 Cup (16 tbs), chopped | |
| Sunflower seeds | 1/2 Cup (16 tbs) | |
| Unbleached flour | 2 Cup (16 tbs), sifted | |
| Salt | 1/2 Teaspoon | |
| Cinnamon | 1/4 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
Directions
Combine brown sugar, oil, honey, sherry or orange juice, and vanilla in a large bowl.
Set aside.
Mix the shredded apple with the baking soda and stir it and the remaining fruits and nuts into the brown sugar mixture.
Sift together the remaining dry ingredients and blend into fruit mixture.
Turn into a greased and floured 9 x 5-inch loaf pan.
Bake at 350° for 1 hour and 25 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Allow to cool in pan about 3 minutes.
Turn loaf out onto a wire rack to finish cooling.
Set aside.
Mix the shredded apple with the baking soda and stir it and the remaining fruits and nuts into the brown sugar mixture.
Sift together the remaining dry ingredients and blend into fruit mixture.
Turn into a greased and floured 9 x 5-inch loaf pan.
Bake at 350° for 1 hour and 25 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Allow to cool in pan about 3 minutes.
Turn loaf out onto a wire rack to finish cooling.
Chef
