I can’t stop thinking about Thanksgiving and the fact that it will bring me back to my family for a short while.  With these 12 hour work days and the exhaustion it leads to, I need something to look forward to.  That is Thanksgiving for me.  There are too many thoughts about too many stressful things running circles in my brain.  Just for a few days at the end of November, I hope that they will rest.  Until then, it will be crazy living as usual.  Apple bread makes it a little bit better.  I am also waiting for the day that it feels right to bring cranberry orange bread back in season; that is one of my most favorite days of the entire year.

Apple Bread  via What’s Megan Making (minus the glaze)

Ingredients:

1 1/4 c. unsalted butter, softened
2 1/2 c. dark brown sugar, packed
4 large eggs
3 3/4 c. all-purpose flour
1 1/4 tsp. salt
2 1/2 tsp. baking soda
1 1/4 c. Greek yogurt
2  tbsp. cinnamon, ground
3/4 tsp nutmeg, ground
1 1/2 c. pecans, chopped (optional, I didn’t have any so I left them out)
2 large apples, peeled and diced

Directions:

Preheat oven to 350°. Grease 2- 9″ x 5″ loaf pans and set aside.

In a medium bowl, sift the flour, salt, cinnamon, nutmeg and baking soda together. Set aside. In a large bowl, cream the sugar and butter until light and fluffy. Add the eggs and continue beating. Slowly add the sifted dry ingredients, beating until just incorporated. Beat in the Greek yogurt. Fold in the apples and pecans. Pour the batter into the prepared pans and lightly smooth the top of each unbaked loaf. Bake for 50-55 minutes or until golden brown on the top and a toothpick inserted in the center has only a few moist crumbs when removed. Cool for 10 minutes in pan, then remove to a wire rack to cool completely.