Have I talked about brunch with my friends before? Stop me if I have. Or you know, since this is one-sided, scroll to the recipe part. But, when I was in college, my friend, Anna, made brunch for us practically every Sunday. And it was glorious. It was a cure-all for every hangover. And we were often hung over. And mostly it gave us a chance to work through the misery of waking up on Sunday and recap the weekend’s events together. Brunches and Anna’s waffles are some of my favorite memories of college.
So I’m trying to bring brunch back in snowy Natrona Heights. When we moved to Cheswick, I brought with us a bushel or peck or some odd measurement of apples that we had picked that fall. And suddenly they were taking up a lot of space in our smallish kitchen/pantry. So I used most of them up in one weekend, and then our kitchen was overflowing with baked goods. (See applepalooza, Swedish apple pie, applesauce gingerbread, healthy apple bran muffins, apple crisp, etc., etc.) So the best course of action, of course, was to host brunch and get rid of some it!
Thus, a tradition was born. We invited A.J.’s parents over for an apple-filled brunch, and then again for a slightly less apple-filled brunch. And now we try to have them over once a month or so, which is a nice way to start a week. Next time, I’m planning on making my mom’s Christmas breakfast buns. Anyway, I also made this apple pie bread as one of the brunch munchies, and I think it was A.J.’s mom’s favorite.
It has the sweet spices of apple pie in a dense loaf, with small chunks of softened apples sprinkled throughout it. The crust is sort of flakey and crumbly, not unlike a pie crust. The spice created this swirl pattern (purely by accident) throughout the inside the bread, which made the loaf look so pretty.
I started by beating cane sugar together with oil, butter and eggs. [Read more...]