Apple-Brandy Tea Bread
Serves: 2 (6-inch) loaves
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ cup canola oil
  • 2 tablespoons brandy
  • 2 Granny Smith apples, peeled, cored, and diced
  • ¼ cup chopped walnuts
  1. Preheat oven to 350°. Butter 2 (6×3½-inch) loaf pans and dust with flour, tapping out excess.
  2. In a large bowl, whisk together flour, salt, baking powder, nutmeg, and cinnamon.
  3. In a large bowl, beat together sugar, eggs, oil, and brandy with a mixer at medium speed until blended, 2 to 3 minutes. With a wooden spoon, stir into flour mixture until combined. Stir in apples and nuts. Transfer mixture to prepared pans.
  4. Bake until a wooden pick inserted into centers comes out clean, 45 to 55 minutes. Let cool in pan on a wire rack for 10 minutes. Invert loaves onto rack, return to upright, and let cool completely before slicing.
Recipe by TeaTime Magazine at