Serves: 4
Total Calories: 893
Preheat oven to 350°. Grease and flour four small loaf pans.
In a medium bowl, combine flour, sugar, baking powder, baking soda and salt set aside.
In a large mixer bowl at low speed, beat apples, butter, eggs, lemon rind, and vanilla until well blended. Add flour mixture beat until well moistened. Spread in small loaf pans.
Bake 30 to 40 minutes until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove if desired. Cool breads completely. See "Wrapping and Storing Tips" on reverse side of sheet.
TD: Place NOTE at bottom of recipe sheet, after both recipes.
NOTE: These breads may also be baked in four metal or foil pans, measuring approximately 6 x 3 x 2 inches. Baking time may vary slightly. After cooling 10 minutes, remove loaves from pans and cool completely. Wrap in plastic, then foil. Slice with a sharp knife.
This Lemon Apple Quick Bread recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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