Chestnut Apple Quickbread

This is a simple, delicious quickbread that you can make with autumn staples. Think banana bread, but made from trees that grow here. It might be even better the day after — slice it up and fry it lightly.

by Dana Maple Feeney

Ingredients:

• Apple Sauce:

  • 6 small apples

  • 2 dashes of salt

  • 1 splash olive oil

• Wet:

  • 4 chicken eggs

  • 1/2 cup olive oil (or your preferred oil)

  • 1/4 cup maple syrup

  • 1.5 cups water (or cow’s milk, nut milk, etc.)

• Dry:

  • 3.5 cups fine chestnut flour

  • 1.5 tsp salt

  • 1 tsp soda

Steps:

1. Pre heat oven to 350° F.

2. Chop up the apples and cook them down with the olive oil and salt to make sauce. Set aside to cool. You should have approximately 3 cups of pretty thick apple sauce. If you use ready-made apple sauce, you need to reduce the quantity to keep the bread from being too wet. Try 1.5 - 2 cups and let us know how that goes.

3. Mix apple sauce together with wet ingredients and incorporate well.

4. Mix together all dry ingredients.

5. Combine wet and dry ingredients and mix together. Result should be slightly thicker than pancake batter (add water or flour as needed).

6. Pour into greased/oiled breadloaf pan and bake for 35-40 minutes.