Serves: 4
Total Calories: 893
Preheat oven to 350°. Grease and flour four small loaf pans.
Stir flour, sugar, baking powder, baking soda, and salt in a large bowl set aside.
Beat apples, butter, eggs, lemon rind, and vanilla in a large mixer bowl with electic mixer on low speed until well blended. Add flour mixture and beat until well moistened. Spread in small loaf pans.
Bake 30 to 40 minutes or 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.
HIGH ALTITUDE ADJUSTMENTS: At 6,000 feet, no adjustments needed.
This Lemony Apple Bread recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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