It’s apple season (and has been for a while) here in southern Tennessee. My son and I went apple picking a couple week ago at Wheeler’s Orchard and came home with at least 20 pounds. We have eaten a lot of them raw but I turned some into an apple crisp, homemade applesauce, fermented apple & fennel relish and now this quick bread.
What is Quick Bread
Quick breads differ from yeasted breads in that they rely on leavening agents, such as baking powder and soda, instead of yeast to get a rise. This means they are quick and reliable and require less attention and skill as compared to their yeasted counterpart. Some examples include banana/zucchini bread, soda bread, muffins, cornbread, scones…you know, everything you want to eat in mass quantity but probably shouldn’t.
The downside, in my opinion, is that they are typically overly sweet and rich. Most recipes end with something closer to dessert than a breakfast item but I wanted to change that. The recipe below is only mildly sweet which lets the subtle flavors of the apple and the spices come through. While you could increase the sugar content I would suggest drizzling a slice with a little honey.
I have been obsessed lately with combining garam masala and fruit, especially types that do well with cinnamon (think peaches, pears, blueberries, pineapple). The blend will vary depending on your source but I use Penzey’s brand which includes coriander, black pepper, cardamom, cinnamon, kalonji, caraway, cloves, ginger and nutmeg. I only include 1 teaspoon in the recipe below, which I think is just enough to wonder what it is but not enough to overpower the other flavors. Feel free to add more based on your tastes.
I hope you enjoy it!