This recipe makes two loaves, since if you're going through the hassle of taking all the ingredients out, it's not much more work to make a second loaf for the freezer. This recipe is very adaptable and you can substitute the flour for whole grain or even almond flour with good results. I've also made it with reducing the sugar to 1/2 a cup per loaf and it still turns out delicious (once I accidentally even left the sugar out completely and we still ate it). This recipe can also be easily halved if you only want one loaf.
Ingredients for two loaves:
3 cups all-purpose flour (or flour of your choice)
1 cup old fashioned oats
2 teaspoons baking soda
4 teaspoons cinnamon
1/2 teaspoon salt
1 cup canola oil (or oil of your choice, coconut oil is nice in this recipe)
1 1/2 cup brown sugar (reduce to 1 cup if desired)
4 eggs, beaten
4 cups shredded apples*
1 cup raisins (optional)
*This recipe is great to use up apples that are getting a little past their prime. You can peel them, but I don't usually bother and the bread still turns out great. A food processor to shred the apples is really helpful here.
DIRECTIONS:
Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans.
In a large bowl or mixer, combine all ingredients except flour, apples, and raisins (if using) and mix well. Stir in flour and mix until almost combined. Add apples and raisins and mix until combined, then pour batter evenly into two loaf pans.
Bake in preheated oven for about 65 minutes until nicely browned on top and a toothpick inserted into the center of the loaf comes out clean. Let bread cool in the pan for at least 10 minutes, then turn out onto a wire rack. It's best to let this bread cool completely before slicing (if you can wait).
