This weekend has been cool and drizzly. It’s perfect leaf-peeping weather. The colors pop against the low dark clouds. It’s also great baking weather. I really should have been doing work (planning an entire unit for physics), but baking something sounded like much more fun. This Apple Bread is a perfect coffee accompaniment and screams Vermont fall!
Apple Bread with Maple Glaze
1 cup sugar
2 cups AP flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
3 medium tart apples
1 stick unsalted butter, melted
1 cup buttermilk
1. Preheat oven to 400°F. In a bowl, combine the sugar, flour, baking soda and powder, spices, and salt. Mix well.
2. Peel and chop the apples into small (quarter to half inch) chunks. Add to the dry ingredients and toss to coat.
3. In a separate bowl, whisk together the butter, eggs, and buttermilk. Add to the dry mix and stir to combine. Pour into a loaf pan lined with parchment paper. Bake for about 50 minutes (or until a toothpick comes out clean).
1/4 cup maple syrup
3/4 cup confectioners sugar
1 tsp vanilla extract
1. While the bread is cooling, mix together all ingredients. Drizzle over the bread and let cool.
I took these pictures this past week. The colors are changing fast!
Ty’s been busy putting up more sap lines (which is good, because I’ll be fresh out of syrup soon!)