Thanksgiving – Beyond the Meal

We made this delicious apple bread a few weeks ago and I thought I’d share the recipe today, a couple days before Thanksgiving, if you’re looking for something to make for breakfast before your turkey feast. It has all the flavors of fall and isn’t super sweet, which I like in a breakfast bread. This recipe makes 2 loaves, so we halved it.

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Grandma Barb’s Apple Bread

from AFarmGirlBabbles.com

4 large Granny Smith or Haralson apples (firm & tart), peeled and shredded
2 C sugar
½ C oil (we used mostly apple sauce, with a Tbs or so of oil)
2 large eggs
2 Tsp vanilla
1 C chopped pecans or walnuts, we omitted
1 C raisins, Craisins, or chopped dates, we omitted
3 C flour
1 Tbs baking powder
½ Tsp baking soda
1 Tsp salt
1 Tbs cinnamon
½ Tsp nutmeg

Preheat oven to 350°. Grease and flour two 8.5″ x 4.5″ loaf pans. Set aside. Using large holes of grater, shred the apples. Mix apples and sugar in large bowl and let sit for 15 minutes until sugar dissolves. There will be a lot of liquid. Add next five ingredients (oil through raisins) and stir to mix well.

In a medium bowl, whisk together the remaining six dry ingredients. Stir dry ingredients into the apple mixture, just until mixed. Pour into the loaf pans. Bake 50 to 55 minutes, or until center tests done with a toothpick. Cool 10 minutes in pan and then turn out onto rack to cool completely.

Enjoy!

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I also thought I’d share a beverage option for your Thanksgiving meal tomorrow. At the wine tasting we went to recently we tried mead. We were told that mead is a “honey wine” that is made by fermenting honey and water. As you can expect, it’s super sweet. They make different flavors and the brand we tried, brewed up in NH, has a flavor called Kurt’s Apple Pie.

It was yummy, so we bought a bottle and will serve it over ice on Thanksgiving. It pairs well with blue and cheddar cheeses, prosciutto, and dates. So maybe we’ll have it with appetizers…

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