2cupsbaking apples (like Granny Smith)peeled, cored, and chopped
1 1/2teaspoonstable salt
Preheat oven to 350° F (175° C). Arrange a rack in the center of the oven. Generously grease a loaf pan.
In the large bowl, beat eggs, white sugar, brown sugar, vegetable oil, applesauce, and vanilla extract until combined well. Set aside.
In the medium bowl, combine the flour, baking powder, and cinnamon. Set aside.
Stir the apples into the wet mixture. Then add the dry ingredients to the wet mixture, stirring just until it's fully combined. Using the spoon, transfer the batter to the greased loaf pan.
Cover the loaf pan with aluminum foil and bake on the center rack in the preheated oven for 45 minutes. Remove the foil and continue baking until a toothpick inserted in the center comes out clean. (This will take 30-45 more minutes.)
Cool in the pan for 10 minutes then loosen the loaf by running a spatula around the edges. Turn the loaf onto a rack to continue cooling. Slice and serve.
To keep apples from browning after peeling and chopping, place them in a bowl. Cover with water, adding a scant 1/2 teaspoon of salt for every cup of water. Drain and rinse them before use.To freeze all or part of this Apple Bread recipe, wrap first in cling film and then in foil. This double-wrapping keeps the bread moist while preventing freezer burn. Defrost in the wrapper at room temperature.