Friday, February 13, 2009

Recipe: Apple Orange Bread revisited

When I make something once that is well liked, I of course make it again ... but NEVER the same way!
Here's a slightly revised version of the Apple-Orange Bread that we had made a few weeks ago. The kids love the new version and it's a bit heartier with oatmeal added.

Revised (2/12/09) Virginia's Apple Orange Bread (makes 2 loaves)

Preheat oven to 350.

While pre-heating, measure 1/2 cup rolled oats (not quick) into a pie pan, spreading to an even layer, and allow to “toast” while making the rest.

Put in blender:
1/2 cup salad oil
1/2 cup orange juice
1-1/3 cup sugar
2 eggs
Blend well
Add 3 apples, cored, chunked, not peeled
Add 2 oranges, cut, seeded, but include peel
Blend for 2 minutes on medium, until fruit is "chopped"

1 cup golden raisins
1 cup nuts -- chopped pecans
And stir till blended.
Sift into bowl:
2 cups all-purpose flour
1 cup whole wheat flour
1 tsp soda
1 tsp salt
2 tsp cloves

Add the toasted oatmeal to dry mix. Stir the blended fruit mixture into dry ingredients with a wooden spoon just until mixed.Spray two regular sized loaf pans with oil and put mixture in them. Spread to get a nice even top.Bake at 350 for 30-45 minutes, or until done. To get a nice crisp crust, I pop them out of their pans at 40 minutes and then leave them on the rack in the oven for another 10 minutes. Cool completely.These freeze very well, not getting dried out or anything. To thaw: leave in fridge overnight and cut next morning. Toasted or slightly warmed, with cream cheese – wow!

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