Apple-Ginger Quick Bread
By Yankee Magazine|Sep 11 2008|
Apple-Ginger Quick Bread
Photo Credit: Aimee SeaveyA pleasant change of pace, especially attractive if baked in mini bundt pans. This bread freezes well, too.
Yield
Makes 1 loaf or 6 mini bundt cakes
Ingredients
2 cups whole-wheat pastry flour or all-purpose white flour
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
2 large eggs, beaten
1/2 cup brown sugar
1/2 cup vegetable oil
1 cup milk to thin batter, or as much as needed
1 medium-size tart apple, peeled and cut into 1/2-inch cubes
1/2 cup raisins and/or 1/2 cup unsalted mixed nuts (optional)
Instructions
Preheat the oven to 350 degrees F. Grease an 8-inch by 4-inch loaf pan or 6 mini bundt pans.
Sift together the flour, baking powder, ginger, and salt; set aside. Combine the remaining ingredients and blend thoroughly. Add the liquid ingredients to the dry ingredients and combine just until blended thoroughly (do not beat). Pour into the prepared pan(s).
Bake the loaf pan for 80 minutes, the mini bundt pans for 60 minutes, or until a tester inserted in the loaves comes out clean. Cool on a rack for 10 minutes before removing from the pans.
I need to substitute milk for the Apple-Ginger Quick Bread recipe due to milk allergies. What do you suggest please?
Try Almond Milk.
Love New England, love all you publish. Thank you. Sorry but I live in Europe
Are you sure it takes 2 tsp. Baking Soda??? I made this and it had an off taste.
Baking POWDER
Are you sure your baking soda is still good? Had similar issue and realized bs had expired.
Very disappointed in lack of flavor. Would think 2 tsps of ginger would add zip. Won’t be making this again