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Oh it’s definitely fall…grape harvest, apple harvest…baking, baking, baking! We have lift off! Quick breads are such a good thing for breakfast, afternoon tea or dessert. Recipe inspired by The Magnolia Bakery Cookbook. I think I might just add 1/8 tsp. of cardamom the next time I make this!
Makes 1 Loaf
1 ¾ cups unbleached flour, reserve 1 Tbsp. for the grapes
¼ cup light brown (golden) sugar
½ cup granulated sugar
1 Tbsp. baking powder
½ tsp. salt
1/8 tsp. ground cardamom (opt.)
2/3 cup orange juice
1/3 cup melted unsalted butter, cooled slightly
2 large eggs, lightly beaten
¾ cup peeled chopped apples (slightly less than ½” dice)
3/4 cup small grapes
½ cup coarsely chopped walnuts
Preheat the oven to 350 F.
Spray a 9 x 5 x 3” loaf pan with non-stick cooking spray or grease with butter.
Sift together the flour, sugars, baking powder & the salt (cardamom if using) in a large bowl. Make a well in the centre & set aside.
Whisk the eggs together in a medium-sized bowl; add the orange juice & melted butter. Add the mixture to the flour mixture, folding gently with a spatula until just combined but with some flour still showing; fold in the apples; add the reserved tablespoon of flour to the grapes to coat them (this will help them from sinking to the bottom of the loaf); gently fold in the grapes then place the batter into the prepared loaf pan & bake for 50 – 60 minutes or until a wooden skewer inserted into the centre of the loaf comes out with hardly any moist crumbs attached. Don’t over bake. Remove the pan from the oven to a cooling rack & allow to cool for 15 – 20 minutes, then carefully remove the loaf from the pan by gently loosening around the edges, carefully turning the pan over onto the rack, then turning the loaf over & allowing it to cool to room temperature before cutting.