Author: Recipe Courtesy of Margaret M. Johnson, Teatime in Ireland, irishcook.com
Serves: 2 (6-inch) loaves
Ingredients
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ cup granulated sugar
2 large eggs
½ cup canola oil
2 tablespoons brandy
2 Granny Smith apples, peeled, cored, and diced
¼ cup chopped walnuts
Instructions
Preheat oven to 350°. Butter 2 (6×3½-inch) loaf pans and dust with flour, tapping out excess.
In a large bowl, whisk together flour, salt, baking powder, nutmeg, and cinnamon.
In a large bowl, beat together sugar, eggs, oil, and brandy with a mixer at medium speed until blended, 2 to 3 minutes. With a wooden spoon, stir into flour mixture until combined. Stir in apples and nuts. Transfer mixture to prepared pans.
Bake until a wooden pick inserted into centers comes out clean, 45 to 55 minutes. Let cool in pan on a wire rack for 10 minutes. Invert loaves onto rack, return to upright, and let cool completely before slicing.
Recipe by TeaTime Magazine at https://teatimemagazine.com/apple-brandy-tea-bread/