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Super Easy Apple Bread

Hey everyone! I hope you like this apple bread. This really is the easy way to make it. I got this idea from my friend Robin who makes her own version of this bread and it's just super quick and it tastes SO good. It's really nice because you don't have to chop or peel apples. You've just gotta try it! Recipe is below and I hope you enjoy! Kara IMPORTANT NOTE: THIS IS NOT A HEALTH FOOD OR SCRATCH FOOD CHANNEL - We use convenient/quick ingredients here, so if that's not your thing, there are many other channels that make food to fit your preference. //RECIPE// (I don't use metric, but I did try to add the metric units to the recipe below. I used a converter so it may not be perfect, but I tried.) Easy Apple Bread Ingredients: 3 ¼ cups all-purpose flour (406.25 g) 2 teaspoons cinnamon ½ teaspoon nutmeg 1 ½ teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup granulated sugar (200 g) ½ cup packed light brown sugar (110 g) ½ cup unsalted butter, melted, but not hot (113.5 g) ⅓ cup oil (78.86 ml) 4 large eggs, room temperature 2 teaspoons vanilla extract 1/3 cup milk, room temperature (78.86 ml) 1 (21 ounce can) apple pie filling, chop or smash up the apples a bit (can use an additional ½ can for more apple flavor - 2 full cans may cause the bread to sink in the middle) 1 cup chopped walnuts or pecans, optional (117 g) Directions: Preheat oven to 325 degrees F. Chop up the apple pie filling. The apple slices in the filling are just too large to mix and disperse well in the batter, so they need to be chopped up a bit. Spray two, 8-inch loaf pans and set them aside. Add the dry ingredients (flour, cinnamon, nutmeg, baking powder, baking soda, salt and sugars) to a large bowl. Whisk well and set aside. In another bowl, add the liquid ingredients (melted butter, oil, eggs, vanilla and milk) and whisk well. Add in the chopped apple pie filling and whisk again until well mixed. Add the liquid ingredients to the dry ingredients and mix, by hand, until well combined. Mix just enough for it to be well incorporated. Mixing scratch cake or quick bread batter can overdevelop the gluten and cause it to come out dense and rubbery. Pour the batter into 2 sprayed 8 inch loaf pans. Set them on a baking sheet just in case anything bakes over. (It didn't for me, but sometimes it’s good to be safe.) Bake for 50-60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs on it or clean. It does not have to come out clean, but it should not have any raw batter left on it. Cool in the pans for 15 minutes, then transfer it onto a cooling rack. Notes: How to Store: This bread should be stored in an airtight container, or covered well and in the refrigerator. It can last up to 6 days. How to serve: This bread is best served either at room temperature or warm. Feel free to heat up slices in the microwave. It’s also very good with a bit of butter on it. //MY CAKE CHANNEL//I Scream for Buttercream:    / @iscreamforbuttercream   DISCLAIMER: This channel is for quick and easy meals and desserts. I sometimes use convenient ingredients (like mixes) to help make tasty meals and desserts quickly. This is not a health food channel nor a baking or cooking from scratch channel. If you are looking for scratch cooking or super healthy food, this probably isn't the channel for you. No need to let me know that. For scratch cake recipes, feel free to visit my other channel - link above. MUSIC CODES: UBS4AESM9T28HRG4