Apple & Sultana Bread

My new go-to for a special delivery to a friend in lockdown because let’s face it, banana bread is so passé.

Ingredients

• 2/3 cup of plain flour

• 2/3 cup of besan (chickpea) flour

• 1 teaspoon of baking soda

• 1/2 teaspoon cinnamon

• 2 free range eggs

• 1/2 cup brown sugar

• 2/3 cup vegetable oil

• 4 small Granny Smith apples (or you can use any left over apples, however, a tart apple works better than a sweet variety of apple)

• 1/2 cup of sultanas

Method

1. Grease a loaf or cake tin (approx. 21cm x 11cm) with butter and then cut baking paper to size to fit tin. Or if you are lazy, like me, just rip off a large piece of baking paper and squish it into your tin.

2. Preheat the oven to 180° C

3. Combine both the flours, baking soda and the cinnamon in a mixing bowl and stir well to mix them together.

4. In another large bowl, whisk the eggs until they are broken up and then whisk the sugar into the eggs. Once this is combined, whisk the oil through as well.

5. Peel the apples and then grate them into a bowl. This should produce about 2 cups of grated apples.

6. Fold the flour mixture into the egg mixture, once this is combined fold in the apples and raisins. Remember to not over mix!

7. Pour the mixture into the greased and baking paper lined tin and smooth the top with the spatula.

8. Bake the loaf for 40-45 minutes (it might even need a little extra), until a skewer comes out clean when placed in the middle of the bread.

9. Cool the bread in the pan for 5-10 minutes and then transfer to a rack to cool completely. Serve with lashings of butter and a nice cup of tea.