Autumn Apple Bread
Yield
1 loafPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable shortening
|
*
|
| ⅔ | cup |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| 2 | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
apples
coarsely grated, peeled, raw |
*
|
| 1 | tablespoon |
lemon zest
grated |
|
| ⅔ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable shortening
|
*
|
| 158 | ml |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| 473 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 473 | ml |
apples
coarsely grated, peeled, raw |
*
|
| 15 | ml |
lemon zest
grated |
|
| 158 | ml |
nuts
chopped |
|
Directions
Cream shortening and sugar until light and fluffy; beat in eggs.
Sift next 4 ingredients.
Add alternately with apples to egg mixture.
Stir in lemon rind and nuts.
Bake in floured, greased 9 x 5 x 3 inch loaf pan in preheated 350℉ (180℃) oven for approximately 40 to 50 minutes.
Cool before slicing.
