Food for Thought – October 25, 2016


For The Vista


Our Halloween Open House is coming up on Monday, October 31, from 10 A.M. to 3 P.M. at Exit 1 Realty on Peavine Rd.

Join us and enter our costume contests, have your photo taken in our ‘circus’ tent, and munch on some great snacks!

I’ve been testing lots of recipes and this one has made the cut for our party. Enjoy!

Apple Quick Bread with Pecan Streusel (Chowhound)

For the streusel:

1/4 c packed light brown sugar

1/4 c pecans, finely chopped

2 T all-purpose flour

1 tsp ground cinnamon

2 T cold unsalted butter (1/4 stick), cut into 8 pieces

Place all of the ingredients except the butter in a medium bowl and stir to combine.

Add the butter and, using your fingers, pinch it into the pecan mixture until only small, pea-sized pieces remain. Refrigerate while you make the bread.

For the bread:

Unsalted butter, for coating the pan

2 c all-purpose flour

2 tsp ground cinnamon

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground allspice

1/2 tsp fine salt

2 large eggs, at room temperature

3/4 c vegetable oil

1/2 c packed light brown sugar

1/2 c granulated sugar

1 tsp vanilla extract

2 cs peeled, medium-dice Granny Smith apples (from about 2 medium apples)

Heat the oven to 350° and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.

Place the flour, cinnamon, baking powder, baking soda, allspice, and salt in a large bowl and whisk to aerate and break up any lumps. Set aside.

Place the eggs, oil, sugars, and vanilla in a medium bowl and whisk until the eggs are broken up and the mixture is thoroughly combined.

Add the egg mixture to the flour mixture and stir until the flour is just incorporated and no white streaks remain (be careful not to overmix).

Fold in the apples until just evenly combined. Scrape the batter into the prepared loaf pan, pushing it to the corners and smoothing the top.

Remove the streusel from the refrigerator and, using your hands, sprinkle it evenly over the top, then lightly press it into the batter.

Bake until the bread is golden brown and a toothpick inserted into the center comes out clean, about 45 minutes.

Place the pan on a wire rack to cool for 15 minutes. Run a knife around the perimeter of the bread and turn it out onto the rack.

Let cool for at least 30 minutes more before slicing.