Goodbye summer. :’-) Apples are in season and that means fall is coming. As much as I love summer, fall might have be my favorite season. There’s a mix of sunny and cloudy days and the weather starts cooling down. I can break out my fun sweaters and fluffy coats and I can start baking whenever I want, not having to worry about how hot the kitchen will get. At dinners with friends, more red wine and darker beers come out, and desserts get a lot spicier (cinnamon, nutmeg, clove, etc). This loaf is a little cakey, the tiniest bit tart, and full of cinnamon to transition you into fall.
Ingredients
Apples/Rhubarb – When baked, I think apples and rhubarb end up having a similar texture (tender but mushy), so you can only tell the difference in the loaf if you were to pick each piece out and eat them separately. The apples are a sweeter mush while the rhubarb is a more sour mush. If you don’t like rhubarb, just do all apple!
Cinnamon Apple Rhubarb Loaf
Equipment
- loaf pans 2 regular 9×5 loaves or 4 mini 6×3.5 loaves
Ingredients
- 2 eggs
- 1 cup vegetable oil
- 1 cup white sugar
- 1/2 cup heavy cream
- 1/4 cup water
- 1 tsp vanilla
- 1 tbsp cinnamon
- 1/2 tsp salt
- 3 cups flour all-purpose
- 1 tbsp baking powder
- 2 cups apples diced, +extra sliced to top
- 2 cups rhubarb diced
Instructions
- Mix oil, eggs, vanilla, cream, water, sugar, cinnamon, and salt until well combined.
- Add flour and baking powder. Mix until streaky.
- Add apples and rhubarb until fully mixed.
- Grease baking pans.
- Divide batter among baking pans.
- Fan apple slices over the top of each loaf and dust with cinnamon.
- Bake at 350F for 75 minutes until golden brown. Test with a toothpick.
Interested in a different kind of loaf? Try Zucchini Bread, Banana Bread, or Pumpkin Pull Apart Bread.