We’ve entered the most dreadful month of the year and I had almost forgotten today is a sabbat.
August 1st marks the beginning of the harvest festivals, and this particular pagan holiday celebrates the “Harvest of the Grain.”
So instead of taking it easy and relaxing – as was my plan after I couldn’t bring myself to go clean at my aunt’s this morning – I gave myself the busy tasks of chopping crabapples, baking, doing display photo shoots, and posting a blog I wasn’t intending to do today.
I didn’t really have much of a choice anyway because my crabapples I’ve been collecting were starting to go bad – I HAD to make something.
Plus, this is the appropriate day for bread-baking, so it was the right time.
Here I didn’t even want to get out of bed twelve hours ago and now I’ve got a festive little recipe to share.
I actually made Crabapple Bread two years ago improvising on a Pinterest recipe, but this time around I really personalized my own version.
It’s just sweet enough, and it’s going to make a perfect breakfast tomorrow.
– ½ cup butter or margarine
– 1 cup brown sugar
– 1 egg, beaten
– 1 cup milk mixed with 1 tablespoon apple cider vinegar (to create your own “buttermilk”)
– 1 teaspoon vanilla
– ½ teaspoon lemon juice
– 2 ½ cups all-purpose flour
– ½ teaspoon salt
– 1 teaspoon baking soda
– 1 teaspoon cinnamon
– 2 cups chopped crabapples (leave skins on, but cut around the core and seeds – discard those; look out for worms!)
Preheat oven to 350 degrees F. Cream the butter and brown sugar. Add egg, milk with the vinegar, vanilla and lemon juice.
Mix flour, salt, baking soda and cinnamon together; add to the butter mixture. Stir in the chopped up crabapples until everything is well-combined.
Pour into a greased standard-sized loaf pan and bake for about 60 minutes, until lightly golden or until a toothpick inserted in the center comes out clean.
Recipe Source: Myself
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