Minted Apple Bread – from Herb Store Favorites

HERB STORE FAVORITES is in the final countdown! It’s almost here!

This is a re-release of a previously published cookbooklet, the results of three years of an herb and garden store and three annual herb festivals.

To tempt your taste buds, here’s one of the recipes in HERB STORE FAVORITES.

Herb Store Favorites_cover

Minted Apple Bread

Connie Wilson won 3rd place with her Minted Apple Bread. This is a moist batter bread with a little “tang” to it. Connie said this bread freezes well also.

Ingredients:

2 cups all-purpose flour ¾ cup brown sugar 1 TB baking powder ½ tsp baking soda ½ tsp salt 1 tsp cinnamon 2 TB fresh spearmint, minced 1 egg 1 cup unsweetened applesauce ¼ cup canola oil

Directions:

Preheat the oven to 350°. Grease two 8” x 4” loaf pans and set aside.

In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt and cinnamon.

In a small bowl, stir together the spearmint, egg, applesauce and oil. Add to the dry ingredients. Stir until blended. Pour batter into loaf pans and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

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