Apple Lemon Bread

I get tired of making banana bread…… all those frozen bananas waiting in the freezer…… you know the ones. I am not a huge fan of zucchini bread....click here to see one I tried. Pumpkin bread? .....don't love it…..I also have little bags of leftover frozen pumpkin lurking in the freezer in the obligatory 1 C measures.

So I was very surprised how much I liked this Apple Lemon Bread. Tender. Light. Not too sweet. Lemony.  It was good as is, and even better toasted with butter.

Here’s what you need:

¼ c butter

½ C sugar

2 eggs, beaten

2 C flour

1 t baking powder

1 t baking soda

1 t salt

2 tart apples, peeled and grated (about 2 cups worth)

Zest from 2 lemons

Here’s what you do:

Grease a loaf pan and preheat oven to 350 degrees. Cream butter and sugar.  Beat in eggs. Add the remaining ingredients, mixing well.

Bake for about 50 minutes. Cool on a wire rack before cutting.

Early the next morning..... where's the coffee?

I pulled this bread out of the oven late in the afternoon and then had to rush off to choir practice before I could get a photo of the finished loaf. My husband volunteered to finish up my shots. I hope you have fun seeing his creative props. Remember that old Sesame Street song... "One of these things is not like the other" ? I think these photos will will give you an glimpse into what my kitchen often looks like when I am preparing my blog photos..... no, I am not talking about the nice Yahtzee game in the background. 

(printable recipe)

One Year Ago: Cheesy Green Enchiladas (from Vegetarian Times Magazine. I really need to dig deeper into       that magazine - they have some great stuff)

                        Giant Brickle Chip Cookies (one of the best cookie recipes I have ever used)