Apple Pie Bread

I've been posting about this recipe all day on facebook and I have several friends DYING to get their hands on this recipe.

FYI, I have NO CLUE where my camera is. So these pictures are kind of crummy. Sorry, the cell phone camera is all I have today.

Ingredients

• 1 (21 ounce) can apple filling
• 1 cup butter, at room temperature (I used 1 cup Apple sauce)
  
• 1/2 cup white sugar
• 1/2 cup (packed) dark brown sugar (I had light brown sugar, so thats what I used)
  
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour (I used Whole Wheat flour)
  
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (I didn't measure... but I know its a lot more than 1 teaspoon)
  
• 1/2 teaspoon salt
• 3/4 cup raisins (didn't use this)
  
• 3/4 cup chopped walnuts (or this)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 loaf pan. (I used 2 smaller pans, but I could have put it all in 1)


2. In a medium bowl, use a potato masher to break up apples in the filling; set aside. In a large mixing bowl, cream together butter, white sugar, and brown sugar. Stir in eggs, apples, and vanilla extract until well blended.


Sift together flour, baking soda, cinnamon, and salt. Stir into apple mixture, then stir in raisins and walnuts. Pour batter into prepared pan.

3. Bake in preheated oven for 60 minute, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.

Wanna Bite?

Blueberry Coffee Cake Muffins.

As part of Hip2Save's Holiday Challenge I am baking 3 different breakfast type foods.
The first of the 3 is the Blueberry Coffee Cake Muffins. I found the recipe here.

Ingredients

nocoupons

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature (I used 12 tablespoons apple sauce instead)
  
• 1 1/2 cups sugar
• 3 extra-large eggs, at room temperature ( I used organic Large Eggs)
  
• 1 1/2 teaspoons pure vanilla extract
  
• 8 ounces (about 1 cup)sour cream (I used non-fat sour cream)
  
• 1/4 cup milk (I used non-fat milk)
  
• 2 1/2 cups all-purpose flour (I used whole wheat flour)
  
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 half-pints fresh blueberries, picked through for stems (I cheated and used canned blueberries, drained them, and then used them)
  

Directions

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. (again, I used applesauce instead of butter)

With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed.

Fold in the blueberries with a spatula

and be sure the batter is completely mixed.

(Instead of scooping batter into cups, I put it into a Large ziplock bag, snipped 1 corner and used that to fill the many different cups)

Scoop the batter into the prepared muffin pans, filling each cup just over the top,

I made 12 cupcake size muffins, 8 mini loafs (star shaped), and 12 mini muffins.

and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

The only difference I can see between using butter vs apple sauce, is the rounded top on the muffins. These came out very flat, but they are (in my opinion) much more moist with apple sauce, not to mention less than 100 calories per large muffin or star loaf.

I had to HAD TO try one...

So yummy!!!

Happy Baking!

P.S. Don't judge the room of no furniture. lol. We moved from a 580 sq ft. apartment, to a 1400 sq ft house. We just ran out of furniture.