At the Petch family orchard at Hemmingford, apple pies, apple doughnuts, apple butter, and apple juice are made and sold to "you pick" visitors each fall. Time-honored family recipes include this bread, which Carol Petch likes to make with a large, striped September apple called Wolf River. McIntosh and Cortland apples are good alternatives.
1/2 cup shortening or butter, softened
1 1/4 cups packed brown sugar
2 eggs
1 cup thick, cold applesauce
1 cup raisins
1 cup walnuts, chopped
1 3/4 cups of all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon each ground nutmeg and cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
In a large bowl, cream shortening with brown sugar until fluffy. Beat in eggs until incorporated. Stir in applesauce until combined. In another bowl, combine raisins, walnuts, and 1/2 cup of the flour. In a third bowl, combine remaining flour, baking powder, baking soda, nutmeg, cinnamon, allspice, and salt.
Stir flour mixture into creamed mixture to make a smooth batter. Fold in floured raisins and walnuts. Spread batter evenly in a greased 9 x 5 inch loaf pan.
Bake in a preheated 325°F oven for 1 1/4 to 1 1/2 hours or until a tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn out onto a rack to cool completely.
A Taste of Québec , 2nd Edition, Copyright © Julian Armstrong, 1990, 2001. Reprinted by permission of Hippocrene Books. For more information visit www.hippocrenebooks.com . To order cookbook call 718-454-2366 or email order@hippocrenebooks.com $16.95 214 pgs. ISBN 0-7818-0902-9