Inspired and loosely based on Cinnamon and Spice Sweet Potato Cake from Averie Cooks (https://www.averiecooks.com/cinnamon-and-spice-sweet-potato-bread), and first published on my blog in 2016: http://thecraftydoctor.blogspot.com/2016/11/apple-madness.html
I hate to do this to you, but please refer to my blog entry for ALL OF THE JOKES. The intro to this recipe from 2 autumns ago is as follows:
I love apples in much the same way that the Eleventh Doctor loves apples ("Can I have an apple? All I can think about...I love apples! Maybe I'm having a craving."). This time of year I can't seem to get enough of them: the juiciness, the sweet-tartness, the crunch, the heft of one in your hand should you need a makeshift projectile weapon. So when Fairway was doing a sale on organic honeycrisps, I went all out and bought an entire bag. And proceeded to eat apples. All. The. Time. So. Many. Apples. "That's rubbish. What is that?" Exactly the same way the Eleventh Doctor loves apples.
So, to make lemonade and mixed metaphors of the situation, what does one do to get rid of a sack of apples? Improvise apple bread, that's what! This recipe borrows heavily from one for sweet potato bread found here (link above). Except unlike its sweet potato cousin the apple steams for a shorter period and doesn't get mashed to within an inch of its life (you may mash it gently, or not so gently, if you wish, but it's really not going to change anything). Also, because my sweet tooth is...rather sensitive...I nixed a little bit of the sugar, went darker with the rest, and gave the bread a little extra proteinaceous heft by getting rid of some leftover hazelnut flour and chopped walnuts from my pantry. By the way, you can do just fine without the nuts if you're allergic or just don't like them. —Fang Bu
one 9 x 5 inch loaf
medium honeycrisp apples, chopped, peel on
hazelnut flour (may substitue all AP flour)
Preheat oven to 350F. Grease and/or line a 9 x 5 inch loaf pan with foil.
Chop apples into a microwave-safe bowl, sprinkle in about a tablespoon of water, cover with plastic wrap and microwave on high for 5 minutes.
Remove carefully from microwave, place in medium mixing bowl, and mash slightly with a whisk.
Add butter and yogurt, and when mixture has cooled slightly, whisk in eggs one at a time until fully combined. Whisk in vanilla extract.
In a large mixing bowl, combine dry ingredients except for walnuts, sifting until completely mixed. Then stir in walnuts.
Add wet ingredients to dry ingredients and whisk gently until just combined (mixture should resemble a very chunky batter).
Pour into prepared loaf pan, place in middle rack of oven, and bake for 50-60 minutes, or until top is golden brown and bread is springy and a toothpick/fork/knife comes out clean. Check on your bread at about the 30-45 minute mark and tent with foil if the top is browning too quickly.
Allow to cool approximately 10-15 minutes before turning out onto a rack or dish to cool completely. Serve immediately or store in foil/plastic wrap at room temperature or in the fridge until such time as you choose to devour it.