Baked!

Apparently I picked enough apples to make a dozen pies. After a pie, apple butter, lunch for at least a month and two loaves of Sprouted Kitchen's Hearty Apple Loaf, I only have about seven pounds of apples to consume. Megan suggested tossing them because the outsides are a bit squishy, but once peeled, the apples made a perfect addition to this bread. Back on Thursday night when I made this, I was certain I'd finish them off or at least come close, by doubling this recipe. Alas, I barely made more than a dent in the final bag of apples. And lord, I made a giant mess. But this bread was one of the best. With loads of cinnamon and nutmeg, it's great paired with coffee or tea on a chilly morning--of which we in Nebraska have had none, it's been absolutely gorgeous outside!

Sprouted Kitchen posted this recipe a week or so ago, and the original includes items such as almond meal (flour) and muscovado sugar. I used neither of these--it turned out fine. This is Lainey's dumbed-down version, if you will.

Hearty Apple Loaf:

1 3/4 cups flour

1/2 cup oatmeal

1 tablespoon baking powder

1 tablespoon cinnamon

1 teaspoon (dried) ginger

1 teaspoon salt

2 eggs

1 cup buttermilk (milk with a bit of vinegar or lemon juice)

1 tablespoon vanilla extract

1/2 cup ricotta (I didn't have quite enough for 2 batches, so I used a ricotta-Greek yogurt combo)

1/4 cup butter, just melted (not softened, actually melted)

1/2 cup sugar (plus 2 tablespoons brown sugar to be drizzled on the top)

2 cups peeled and finely sliced apples (about 3 small apples)

Preheat oven to 375. Grease the pan. In a large bowl, combine dry ingredients and stir until mixed together. In a smaller bowl, combine eggs, buttermilk, vanilla, ricotta, melted butter and sugar. Whisk until consistency is smooth. Slowly pour wet ingredients into dry. Stir until wet mixture has been sopped up by the dry, being careful not to over work. Stir in the apple slices. Pour batter into pan and bake for 45 to 50 minutes.