Autumn Apple Bread

When apple season hits and you’ve got more fruit than you know what to do with, this bread is the answer.

Grated raw apples go straight into the batter, which means every slice is studded with pockets of soft, sweet fruit. The lemon zest keeps it bright and stops the apple flavor from going flat.

Chopped nuts add crunch to an otherwise pillowy crumb.

This isn’t a complicated bake. Cream the shortening and sugar, beat in the eggs, fold in the dry ingredients with the apples, and into the oven it goes. One hour later you’ve got a golden loaf that’s just barely sweet enough to eat plain but sturdy enough to toast and butter.

Kitchen Tips

• Grate the apples coarsely on a box grater. Fine grating turns them to mush and the apple pieces disappear into the batter instead of staying distinct.
• Use a tart, firm apple like Granny Smith or Honeycrisp. Soft varieties like Red Delicious will break down too much and make the bread soggy.
• Let the loaf cool completely before slicing. Cutting into warm quick bread compresses the crumb and you’ll end up with gummy slices instead of tender ones.

Variations

• Apple Cinnamon: Add a teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients for a spiced version.
• Apple Walnut with Maple Glaze: Use walnuts and drizzle the cooled loaf with a simple glaze of powdered sugar and maple syrup.