Oh hello there.
I have a fabulous recipe to share with you today. I invented it. And I am in love with it. But I do feel the need to provide a disclaimer and tell you that my husband does NOT love it. (And now I feel the need to disclaim that disclaimer and say “What the heck does he know anyway?!?” In fact, he’d be the first to tell you that if it doesn’t contain chocolate, he’s probably not a fan.)
Here’s a little back story about this yummy quick bread… Last month (a few weeks before our daughter was born) we had this jumbo-sized bottle of wine lying around that we had purchased for a grand total of six dollars. Well surprise surprise, it tasted like cough syrup. Literally, undrinkable. (Why we even bought it, I have no idea.) But I’m not one to throw away food of any kind, so I started racking my brain for ways to use said disgusting (and huge) bottle of wine. The aforementioned husband was the one who suggested I bake with it. “Is that even possible?” I thought. Turns out it is! I googled it and found a number of recipes that use wine as a base for batter. Here’s another one I’m excited to try someday!
I was skeptical about whether the yucky wine we had on hand would ruin the flavor of whatever I baked with it, but it did not! So I would imagine the flavor of this bread would only improve if you used a bottle of wine you actually like.
This lovely fall quick bread is surprisingly complex, fragrant, and (in my opinion) addictive! I shredded in some apple to lend it additional sweetness and texture, and (because I can’t leave well enough alone) I topped it with a mixture of raw sugar AND sea salt. If you find that thought revolting, you can just sprinkle on some sugar… but the sweet and salty combo really does it for me, so I highly recommend it!
The best part about this bread is the slight tingle you get as it’s going down. The alcohol from the red wine lingers just a bit (even after baking) giving this bread a hint of spice and warmth. I love it!
So what are some of the foods you look forward to the most around holiday time? And how do you balance the indulgence of the season with your goals for a healthy body and mind? I’d love to hear your answer to both those questions in the comments please!
Hope you enjoy my new favorite quick bread! Here’s the printable:
Red Wine Apple Quick Bread
Red wine lends a deep, rich flavor to this apple quick bread!
Author: Carissa Casey | prettyhungryblog.com
- 1 C all-purpose flour
- 1 C whole wheat flour
- ¾ C. brown sugar
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. ground cinnamon
- ⅛ tsp. ground cloves
- ¼ tsp. nutmeg
- 1 ½ Tbsp. prepared lemon curd (or sub 1 Tbsp. lemon juice +1 Tbsp. honey)
- ¼ C. butter, melted
- 1 cup red wine
- 1 tsp. vanilla extract
- 1 small apple with peel, shredded
- ¼ tsp. sea salt (optional)
- 1 Tbsp. raw sugar
- Preheat oven to 350. Grease or spray 9 x 5 loaf pan.
- Combine the raw sugar and sea salt in a small dish, and set aside.
- In a small bowl, set aside 3 Tbsp. of the flour. Grate the apple into this bowl and toss apple pieces with flour to coat. (This prevents the fruit from sinking to the bottom of the bread.) Set aside.
- In a large mixing bowl, mix remaining flour, sugar, baking powder, baking soda, salt and spices. In a glass measuring cup, melt butter. Remove from microwave and whisk in lemon curd and vanilla, then pour mixture into dry ingredients. Lastly, stir in red wine until all ingredients are just combined.
- Fold in flour-coated apple shreds.
- Pour batter into prepared loaf pan and sprinkle the surface with a mixture of sea salt and raw sugar. Bake for 50 minutes, or until toothpick inserted into center comes out clean.
- Remove bread from oven and allow to cool completely before removing from pan.