May 4, 2016

Cream Cheese Apple Bread

So we were going to be out of town for 10 days and we had all of these Fuji apples leftover (we have been buying them from Costco). They are a softer apple than I thought so I don't really like to munch on them like I do pink lady or honey crisp. I decided we had to do something with them so we aren't wasting them. So I went to Pinterest. I decided to try this bread out because it had cream cheese and us here at Food Friend-zy LOVE cream cheese. I made the bread and we ate the loaf in 2 days. As we were finishing the last few slices Jake said, "I think you need to make that again..." So I did! This time I made mini loaves and froze a few of them.

For the Bread
2 Apples
½ cup vegetable oil
1 cup sugar
2 eggs
1 tsp vanilla
1⅓ cup flour
1 tsp baking soda
½ tsp salt
1½ tsp pumpkin spice seasoning (or cinnamon & nutmeg)
Cream Cheese topping
6oz. cream cheese (room temp)
¼ cup sugar
1 egg

Preheat oven 350 degrees F.
Chop your apples into small pieces or grate. I peeled my apples, but you can use the peel if wanted. (I have an apple slinky maker thing and that made it go by fast!) Place into a large mixing bowl. Add oil, cup of sugar, eggs and vanilla. Mix well. Gently fold in flour, baking soda, salt and spices until wet. Pour into prepared loaf pan.
Combine cream cheese, sugar and egg either with a fork or mixer. Pour over the top of the batter. Using a fork or knife, gently swirl the two layers together.
Bake for 30 min with a loosely covered tin foil tent. Remove foil and continue to bake an additional 15-20 min until a toothpick inserted into bread comes out clean. (Mine was about another 30 mins) Allow to cool before slicing.

Freezer Score: Keep you posted!
Jake Score: 4.5 Like i said above he asked for it again!
Overall Score: 5-I rarely make a recipe back to back. When I have in the past, the second time around isn't as fun and exciting, but this was! So yummy and simple. This will definitely be a reoccurring recipe. Make sure to not fill the pan more than 2/3 full cause it will over flow! The bread rises quite a bit. I found that swirling the cream cheese through out not just at the top helps it to not brown too much and I personally like the cream cheese flavor through out.

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