Another Fall recipe to share.

16 years ago

I was talking to my Mom today and we were talking about our favorite things to bake. She sent me this recipe back in 1975 a year after I graduated from college and was on my own in Chicago. I have been making it ever since. The loaves come out very flavorful and moist. They are always a hit when I take them to social gatherings. It makes 2 loaves so you can freeze one for later. It was a Betty Crocker recipe she saw in a magazine. I hope you enjoy them as much as we have.

Clare

HARVEST LOAVES

Apple Raisin Loaves

3 eggs

1 Â½ cups vegetable oil

2 cups chopped unpared apples

1 Â½ cups sugar

1 teaspoon vanilla

3 1/3 cups all purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon cloves

2/3 cup chopped nuts

2/3 cup raisins

Heat oven 350 deg. Grease and flour 2 loaf pans, 9x5x3 inches. Beat eggs, oil, apples, sugar, and vanilla on low speed, scraping bowl occasionally for 1 minute.

Add flour, baking soda, baking powder, salt, cinnamon and cloves. Beat on low speed, scraping bowl occasionally until moistened, about 15 seconds. Beat on medium speed 45 seconds. Stir in nuts and raisins. Spread in pans.

Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool 10 minutes; remove from pans. Cool completely before slicing. Refrigerate leftover bread. You can also freeze the loaves once cool.

Carrot Loaves Â Substitute 2 cups shredded carrots for the apples. Add 2 Tablespoons grated orange peel with vanilla. Omit raisins.

Rhubarb Loaves - Substitute 2 cups chopped rhubarb for the apples. Add 2 Tablespoons grated lemon peel with vanilla. Omit raisins.

Zucchini Squash Loaves - Substitute 2 cups chopped unpared zucchini for the apples. Omit raisins.

Sweet Potato Loaves - Substitute 2 cups shredded sweet potatoes for the apples. Add 1/2 cup shredded coconut with vanilla. Add 1/4 cup water with the flour mixture. Omit raisins.

Squash Loaves - Substitute 2 cups shredded squash for the apples. Omit raisins.

These next three I have came up with on my own and they work also.

Pumpkin Loaves - Substitute 2 cups mashed cooked pumpkin (canned is fine) for the apples. Raisins are optional.

Persimmon Loaves - Substitute 2 cups mashed very ripe persimmon for the apples. Raisins are optional.

Banana Loaves - Substitute 2 cups mashed very ripe banana for the apples. Add 1 cup chocolate chips Â optional but good!

Note: Unbleached flour can be used in this recipe. If using self-rising flour, omit baking soda, baking powder and salt.

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Comments (15)

Terri_PacNW
16 years ago
Oh wow...Thanks for sharing this..lots and lots of options too....
wizardnm
16 years ago
I'll have to give it a try. I make at least one loaf of a quick bread a week. Today I made a fresh pear raisin loaf.

Nancy
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Pork Tenderloin with Apple and Cream Sauce (Fine Cooking) 2 medium Granny Smith apples 1/2 medium lemon 7 Tbs. unsalted butter 1 Tbs. granulated sugar 2 pork tenderloins (about 1 lb. each), trimmed and cut in half crosswise Kosher salt and freshly ground black pepper 1 Tbs. extra-virgin olive oil 2 large shallots, finely minced 1/4 cup Calvados or Cognac 1/4 cup apple cider 1/2 tsp. fresh thyme leaves 1/3 cup heavy cream Set a rack in the center of the oven and heat the oven to 400F. Peel, core, and cut each apple into eight wedges, rubbing the cut edges with the cut side of the lemon half as you go, and then juice the lemon half into a small bowl and set aside. In a 10-inch skillet, melt 2 Tbs. of the butter with the sugar over medium-high heat. Add the apple wedges and cook, turning halfway, until soft and a rich amber color, about 8 min. (reduce the heat to medium if they start to burn). Set aside and keep warm. Pat the tenderloins dry with paper towels and season generously with salt and pepper. Heat the oil in a 12-inch ovenproof skillet (don't use nonstick) over medium-high heat until very hot. Sear the pork on all sides until nicely browned, about 5 min. total. Put the skillet in the oven and roast until an instant- read thermometer inserted in the center of the pork registers 140 to 145F, 10 to 15 min. Transfer to a warm plate (don't clean the skillet), tent with foil, and let rest for 10 min. Set the skillet over medium heat and add 2 Tbs. butter, add the shallots and cook until soft and translucent but not browned, about 3 min. Remove the pan from the heat and add the Calvados. Return the pan to the stove, raise the heat to medium high, and boil until the Calvados is almost gone, 1 to 2 min. Add the cider and thyme; simmer until the liquid is reduced by about half, 2 to 3 min. Add the cream and cook over very low heat until the sauce is golden and coats the back of a spoon, about 5 min. Cut the remaining 3 Tbs. butter into 1/2-inch cubes and swirl them into the sauce. Season to taste with salt, pepper, and 1/2 tsp. of the reserved lemon juice or to taste. Slice the pork and serve with the warm apples and sauce.
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caliloo
16 years ago
These sound great!

As soon as I have an oven, I will give them a try....

Alexa
canarybird01
16 years ago
Yes those all sound good.

I love apple & raisin together so I'm saving and also passing them on to my daughters.

Thanks for posting them.

SharonCb
Cloud Swift
16 years ago
O0oh! I think this is the answer to my dessert quandry to go with my Sukkot menu. I'll do one batch of the apple raisin.

I may try to wing something with cranberry and orange peel or chopped apricot and cranberry for another flavor. I wonder if 2 cups dried then hydrated apricot or cranberry would be too overwhelming or not enough moisture. I could do one cup with one cup apple.
caflowerluver
Original Author
16 years ago
cloud_swift - I think 1 cup of dried apricot would be the right amount with the 1 cup cranberry with grated orange peel. If it is too dry, add orange juice. Sounds yummy! Go crazy and get creative! And maybe pecans or almonds instead of walnuts.
Clare
Cloud Swift
16 years ago
Okay, I made one apple-raisin batch and one apricot-cranberry batch. I could tell both would be good when I checked the flavor of the batter. They were served as dessert at our sukkot dinner. Everyone loved them. I used pecans for the apricot-cranberry and walnuts for the apple.

For the apricot cranbery batch, I soaked the dried apricot in 1/2 cup hot water while I was chopping the (fresh - not dried) cranberries and grating orange zest and added the water that was left along with the fruit. That produced a batter of about the same consistancy as the original recipe so I didn't adjust the liquid any further. I increased the amount of nuts a bit since I wasn't putting in raisins. Here is the apricot cranberry version:

Apricot Cranberry Loaves
Soak one cup chopped dried apricot in 1/2 cup hot water or orange juice to rehydrate it a bit, Substitute dried apricot plus 1 cup chopped cranberries and grated zest of 1 orange for the apples. Omit raisins and increase nuts to 1 cup.
hawk307
16 years ago
Clare: Now I know ( about ) how old you are, 57.
But I won't tell anyone.
The recipe sounds familiar. I think my wife used it with Applesauce Cake and Bannana Cake .
LOU
Cloud Swift
16 years ago
Hawk, how do you get 57? I graduated college the same year as Clare and I'm not 57. 74 is 33 years ago.
caflowerluver
Original Author
16 years ago
I'll admit it, I'm 55 and earn every gray hair I got!
Clare
Cloud Swift
16 years ago
How funny, Clare - I tell people that I earned every gray hair so I'm not about to hide them! I really think of them as silver and feel it is youthful since I had light hair as a child that darkened before my teens. And I'm 55 too.

But that's not why I went back to the thread - I realized I left out one tweak I made to the recipe for the apricot-cranberry bread. I replaced the cinnamon and cloves with ginger and nutmeg which I felt would complement the apricot (and I always love ginger). Here is the update:

Apricot Cranberry Loaves
Soak one cup chopped dried apricot in 1/2 cup hot water or orange juice to rehydrate it a bit, Substitute dried apricot plus 1 cup chopped cranberries, 1 tbsp grated ginger and grated zest of 1 orange for the apples. Omit the cinnamon and cloves and optionally add 1/4 tsp grated nutmeg. Omit raisins and increase nuts to 1 cup. Pecans work well here.
caflowerluver
Original Author
16 years ago
Cloud - thanks for the new recipes. I will try them, especially the apricot cranberry one. When I make the pumpkin one I just add pumpkin pie spice to replace all the other spices. So which one did your guests like best?

When I was young I had blond hair too. Since I am over 75% gray (silver), I just say I am returning to my youth.
Clare

{{gwi:1571802}}
Cloud Swift
16 years ago
Our guests didn't express a preference. I asked my son and DH and they liked them equally too. I slightly prefer the tart zing of apricot cranberry ginger one because those are all amongst my most favorite flavors but the apple raisin is also very yummy. I would make both again.
annie1992
16 years ago
Clare, I love all the options. I'm trying to clean the pantry, maybe this recipe can help with one of those cans of pumpkin.

Annie
Terri_PacNW
16 years ago
Awe Clare, how cute is that photo!

I'm only 38 and I've been earning snow white hair..but I still cover it..LOL When it's all in, I'll let it go..
I hope I end up with Paula Deen hair....

I'm going to try this and sub some spiced apple sauce (that was supposed to by Maple Apple Butter) for some of the oil and add extra apples as well..

Thanks again for sharing such a great base recipe!

Another Fall recipe to share.

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Terri_PacNW

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Another Fall recipe to share.

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