Rebecca’s Spicy Apple Bread, Spicy Skillet Apples with Homemade Sangria

With apple harvest time upon us, I love to visit the orchards in northern Georgia and pick my own apples. I can most of them to use through the winter…but I always make a pie, a cobbler and my spicy apple bread. A while ago I posted a Spice Apple Yeast Bread recipe. Today I am sharing a simpler, non-yeast bread recipe that might be  a little less threatening to novice bakers. It is yummy, with just a hint of spice to keep your taste buds interested!!!

I love peeling and slicing apples. It is just so satisfying for me to sit with the apples and watch the peels fall away. My father taught me to spiral peel the apples. I try to make just one long spiral cut around each apple…it is kind of a game to see if I can do it without having it break.Sometimes I succeed!!!

When the apples are sliced, seasoned and ready to cook, the spicy aromas fill the house.

 

Spicy Apple Bread

INGREDIENTS

2 eggs, beaten
2 cups sugar
1-1/2 to 2 cups apples, mashed
1/2 cup vegetable oil
3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1-1/2 tsp. ground Ancho Chile Pepper (add more or less to taste)
1/2 cup buttermilk
1 cup chopped pecans

Beat eggs; add sugar and beat well. Add the mashed apples and vegetable oil. Sift together flour, soda, salt, pepper and cinnamon. Add the apple mixture alternating with the buttermilk. Beat well. Fold in chopped pecans. Divided mixture between two greased and floured 8-in. x 4-in. bread pans. Bake at 350 degrees F for 60 minutes or until bread tests done. Cool for 10 minutes on wire rack before removing from pan.

Fried Spiced Apples

 

I love this warm  over my apple bread, but it is equally tasty as a side dish for a pork chop, ham or chicken meal also.

INGREDIENTS
1 T cooking or olive oil
6 Cups Granny Smith apples, sliced
1/4 Cup packed brown sugar
2 tsp. ground cinnamon
2 tsp. ground Ancho Chile Pepper (adjust to taste)
1/4 Cup Rasberry Apple Clear American Sparkling Water

TECHNIQUE

Heat the oil in a frying pan. I always use an iron skillet. Mix the Apples with the sugar and spices while pan heats. Pour into pan and stir with wooden spoon until apples are soft (about 5 minutes). Stir in the Raspberry Apple water and allow to cook for another few minutes. Remove from heat and spoon over the loaf of bread. Cut slices and serve with Homemade Sangria.

Make-Ahead Tip: Prepare and bake bread as directed. Wrap loaves in heavy foil; freeze for up to one month. To serve, thaw loaves at room temperature.

Rebecca’s Spicy Sangria

 

This is a portable drink for picnics. We love to take it to the beach, on camping trips or tailgating. The non-alcoholic tastes just as good for the kids. You can make these in pint jars also. It is a beautiful drink…serve with straws and don’t forget to eat the fruit.

INGREDIENTS
Green Grapes
Granny Smith apples, sliced
Peaches or Nectarines, sliced
Blueberries and Raspberries
Ancho Chile Pepper (adjust to taste)
Raspberry Apple Clear American Sparkling Water
White Wine (optional)
Quart Mason Jars

DIRECTIONS

In clean Mason jars, layer the fruit in order of above ingredients. I fill the jars about 3/4 full with fruit. Pour Sparkling water and white wine about 50/50 to cover fruit. I go to the ring. Add just a dash of Ancho Chile Pepper, if desired. Seal with the lids and rings and place in refrigerator overnight. Shake a little before serving.

Enjoy!!!