Apple Bread

Like many of you I have dehydrated fruits and vegetables in my food storage.  One of my favorites is dehydrated apples... well really, any dehydrated fruit.  Pineapple tops the favorite list followed by a close second of apples.  We eat them by the handfuls still in their dehydrated state.  Bite after bite, crispy little crunch after crispy little crunch. 
They are that good.

I made two loaves of this wonderful Apple Bread today.  Half a loaf was devoured within minutes of removing from the oven.

Apple Bread

Ingredients: 
     1 cup dehydrated apple slices, crushed
     1 cup warm water
     2 cups flour 
     1 Tablespoon baking powder 
     1 teaspoon salt 
     1 ½ teaspoon cinnamon 
     1/4 cup powdered milk
     1/2 cup sugar
     1/4 cup brown sugar 
     1 egg 
     3/4 cup apple water (from rehydrating apple)
     1/4 cup oil  
     1 teaspoon vanilla

Soak apple bits in 1 cup warm water until soft.

Mix flour, baking powder, salt, cinnamon, and milk in a separate bowl.  

Drain apples well, reserving apple water.  Measure reserved apple water to 3/4 cup, adding additional water if necessary.  
Add sugars, oil, egg, and vanilla to apple water and mix well.  

Pour wet ingredients into dry ingredients and stir just to mix.  
Do not over mix. 

Coat 8-1/2 x 4-1/2 bread pan with non-stick baking spray.  Pour batter into pan. 
Sprinkle top with additional cinnamon.
Bake 35 minutes at 375 degrees.
(Baking time may need to be adjusted.  Saltbush Flats is at 6200 feet elevation.)
Cool in pan 10 minutes.  Remove from pan to cool completely on wire rack.

This recipe makes excellent Apple Muffins, also.
Prepare batter as directed.
Coat 12 cup muffin pan with non-stick spray.
Fill each cup 3/4 full.  
Bake 15-18 minutes at 400 degrees.  
Remove from pan to cool on wire rack.  


This post is part of the following blog hops:
The Weedend ReTreat    From the Farm blog hop    Homestead Barn Hop