Food, Fun and More

Apples, A Camera and a Great Bread Recipe


My latest photography project combined the effect of light, apples and a loaf of delicious apple bread.  Apple Bread Resized I’m taking an on-line course through New York Institute of Photography and this latest assignment has been a lot of fun.  Apples on Piano Resized
I baked a loaf of apple bread – see my recipe below – to use as a prop in one of the photos. The payoff was; I got to enjoy a slice of warm yummy bread afterwards.
My favorite apple for photography, baking or for a snack is the McIntosh. It is firm, tart and juicy with a wonderful deep red color.  Apple with Books Resized
I hope you enjoy the photos as much as I enjoyed taking them and the delicious bread, too.
This recipe for Apple Bread showed up on my Facebook page one day.. Of course, I had to tinker with the original recipe and I also added a glaze. The next time I bake a loaf I’m going to add a half-cup of chopped walnuts.
1/3 cup brown sugar                1 teaspoon cinnamon
2/3 cup white sugar                 1/2 cup butter, softened
2 eggs                                     1 1/2 teaspoons vanilla
1 1/2 cups flour                       1 3/4 teaspoons baking powder
1/2 cup milk                            1 apple, peeled and chopped
1/2 cup powdered sugar          1/8 teaspoon vanilla

DIRECTIONS: Bread – Grease and flour a 9 x 5 inch loaf pan. Mix brown sugar and cinnamon in a small bowl, set aside. Cream together butter and white sugar. Beat in eggs and vanilla with an electric mixer. In a separate bowl, combine flour and baking powder. Add to egg mixture alternately with milk, beating after each addition. Pour half the batter into the loaf pan. Sprinkle half the chopped apple and half the brown sugar-cinnamon over top. Gently pat apples into batter. Spoon the remaining batter over top. Add the rest of the apples and the rest of the brown sugar-cinnamon mixture over top. Again gently pat apples into batter. Swirl brown sugar mixture through batter with a butter knife. Bake at 350 degrees for 60 minutes. Glaze – Once bread has cooled, combine powdered sugar, vanilla and just enough milk to bring to a drizzling consistency. Drizzle over top of bread.

This recipe originally called for the butter and white sugar to be mixed together with an electric mixer. I find when a recipe calls for butter and sugar to be creamed together, I prefer a fork over a mixer. Using a fork is more work but this method incorporates the butter with the sugar much better.


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