Big Apple Loaf - September, 2017.

New York City is often called the Big Apple. The term goes back to the Jazz Age when getting a gig here meant you got the prize. Think Adam and Eve and the apple.

Since multiple varieties of New York State apples are available almost all year round, I like to keep a few recipes handy. The Big Apple Loaf is vegan and one of my favorites.

It is on pages 96 and 97 of Fat Witch Bake Sale.

• Ingredients
• 1 medium Granny Smith (or other tart variety) apple, peeled, cored and finely chopped (approximately ¾ cup)
• 2 teaspoons and ½ cup vegan cane sugar
• 1 ¼ teaspoons ground nutmeg
• 1 cup unbleached all-purpose flour
• ¾ cup whole wheat flour
• ¾ teaspoon baking soda
• ½ teaspoon ground cinnamon
• Pinch of salt
• ¾ cup unsweetened applesauce
• ½ cup canola oil
• ¼ cup organic agave syrup
• ¼ teaspoon apple cider vinegar
• 1 tablespoon demerara sugar (optional)

• Directions
• Preheat the oven to 325 degrees F.  Grease an 8” x 4” loaf pan with canola oil vegan cooking oil.  Dust with flour and tap out the excess.
• In a medium mixing bowl, sprinkle the apple pieces with 2 teaspoons of cane sugar and ¼ teaspoon of nutmeg. Toss to coat and set aside.
• Sift the flours, baking soda, cinnamon, salt and the remaining nutmeg together into a large mixing bowl.
• In a medium mixing bowl, whisk the applesauce, canola oil, agave, vinegar and remaining cane sugar.
• Pour the applesauce mixture into the flour mixture large bowl and stir until well combined.  Stir in the coated apple pieces.
• Pour the batter into the prepared pan and sprinkle the demerara sugar (if desired) on top.
• Bake 60-65 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean or with only crumbs, not batter on it. 
• Remove the pan from the oven and cool for at least 1 hour. 
• Makes 8-12 slices