Experiments in the kitchen
I learned two things today. 1) That it is possible - and surprisingly easy - to invent a quick bread recipe 2) That it is difficult - surprisingly difficult - to take pictures of said quick bread. But tonight felt like a very bread-y night. An evening of browsing real estate websites in search of the perfect digs in Halifax calls for some serious carb fuel; luckily, this bread came to rescue. 10 minutes of prep, 45 minutes of baking, and out comes a loaf of bread that has it all: a rustic, nutty texture from the pecans, whole wheat flour and oats, the smooth sweetness of maple syrup, and bursts of crunchy, tangy Granny Smith apple. Apple pecan bread with oatmeal and maple syrup Ingredients - 1 cup whole wheat flour - scant 1/2 cup quick oats - 2 large eggs, room temperature - 1/2 cup margarine - 1/4 cup maple syrup (Grade A) - 1 tsp baking powder - 2 Granny Smith apples, peeled, cored and coarsely chopped - 1/2 cup pecans, lightly toasted and chopped - 1/4 tsp cin