Apple Bread

We met Alex's parents in New York this weekend, and they spoiled us like crazy: fancy brunch, a shopping spree at Zabar's, a case of awesome wines... it was paradise. But the gift that truly set our hearts aglow (besides their wonderful company!) was the bag of fresh Connecticut apples.

We wanted to keep some of them for snacking, but a few begged to be baked into a delicious dessert, so we obliged. Of course, we turned to Mark Bittman's How to Cook Everything and his apple bread recipe did not disappoint. We made it our own healthier version with the usual whole wheat flour and smart balance substitutions. Moist and nutty, warm and aromatic, sweet and easy to bake, this could even work as a side dish or toasted for breakfast.

2 1/2 cups whole wheat flour
1/2 cup cornmeal
1/2 tsp salt
1 tbsp baking powder
3/4 cup sugar
1/4 cup melted smart balance
2 eggs
1 1/4 cups skim milk
1 tsp vanilla
1 cup apple, peeled and grated
1 cup walnuts, chopped

Preheat the oven to 350. Combine all of the dry ingredients in a large bowl. In a separate bowl, beat eggs, milk and butter together. Make a well in the center of the dry ingredients and pour the wet ingredients, apples, and walnuts into it. Using a spatula, mix everything the batter together. It should be pretty lumpy. Pour the batter into a greased loaf pan and bake it for about an hour, until a knife comes out clean. Let it cool, then serve.