Fall has finally arrived in Arizona thanks to hurricane Rosa bringing rain to the desert. We have received around 2.25 inches of rain over that past 12-24 hours which tends to flood wash areas. Fall break is over the next two weeks and so far we have spent our days inside baking apple bread and pumpkin brownies.
Baking apple bread is a tradition in my family and it started with my grandmother. I was the only one she would let in her kitchen. I remember helping her cook, bake and clean up the kitchen when we were done. For that reason I have great memories I don’t ever want to forget but really wish I had photos to document those special times. My grandmother has passed on now and all I have are recipes. Therefore, I have started documenting these memories with my daughters so they can have these memories to hold onto. So I feel it is so important to document those everyday moments. Things that are special to you, traditions that may be passed on.
Grandma’s Apple Bread
2 cups flour
1 tsp. Baking soda
1 tsp. Baking powder
¼ ground cinnamon
½ tsp salt
1 cup sugar
½ cup of shortening or butter
2 cups of chopped and peeled apples
2 tbsp. Sour cream
1 tsp. Vanilla
1/2 cups of chopped pecans (optional)
Set oven to 350
Add dry ingredients in a bowl, mix and set aside.
In another bowl beat sugar and eggs with whisk until light and fluffy. Add apples, sour cream and vanilla. Fold in dry ingredients and nuts. Pour into lines loaf pans (or greased and floured) and bake for 50-60 minutes.
*Optional* mix 1 tsp. cinnamon and 1 tsp. sugar and sprinkle on top of loaf before baking.