I was doing a bit of (ehem) light spring cleaning in the kitchen when I found a small bottle of maple syrup in one of the back cabinets… it must be years old, but it was still sealed. I took a chance that it was still ok and it looked, smelled and tasted fine. So I figured I was going to bake a loaf with it! (I was a bit envious of brother E’s Maple and Walnut Loaf)
But I couldn’t find my walnuts! (The fridge and freezer got reorganized and crazy me, I forgot to put labels!) What I did find was a lonely apple in the fridge. Goodness knows how long it’s been there but it was still firm and crunchy soooo….
Hello Maple and Apple Loaf!!!
Of course I had to do a bit of adjusting… for instance I added apple pie spice to the dry ingredients… reduced the sugar a bit more (from 1/3 cup to 3 tablespoons, keeping in mind that there’s still maple syrup to sweeten it, as well as the apple) and grating the apple (kinda like grating carrots of carrot cake… the apple yielded about a 1/2 lightly packed shredded apples. Oh, I also omitted the heavy cream, because I thought, the shredded apples would take its place.
The house smelled absolutely heavenly while the loaf was baking. The little girl even ran from her room to the kitchen exclaiming what yummy smell is that??!?!
The loaf baked nicely with a texture that’s much softer than the other variants. But it was definitely delicious!!!!
The adjusted recipe (but still based on the “master loaf” recipe)
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon apple pie spice
3 tablespoons sugar (reduced from the original 3/4 cup)
1/2 cup melted butter
1 large egg
1/2 teaspoon vanilla
1/4 cup maple syrup
1 apple, peeled, cored, and shredded
Mix together the dry ingredients, add the wet ingredients and mix until just blended. Don’t over-mix. Fold in shredded apples.
Place batter in a greased and lined medium-sized loaf pan (our standard size locally is 7×3 inches but the batter reaches almost to the rim edge)
Bake in a preheated 325*F oven, about 40 to 45 minutes, or until a cake tester comes out clean. Cool completely before slicing.