WELCOME OCTOBER, days are getting shorter and also cooler. We have days that I call “sweater weather” that I thoroughly enjoy. October is apple picking month and pumpkin pie time and leaf raking season which gets you out in the crisp autumn air. However, there’s more to October than football, costumes, and pumpkin spice. It’s a month packed with meaningful observances, causes, and fun holidays, from Rosh Hoshana, Yum Kippur, Breast Cancer Awareness Month and Mental Illness Awareness Week to Homemade Cookies Day and Make a Difference Day. All those are special and for me we are getting closer to my favorite time of the year, the Christmas season. So let’s get on with it and here is a great little recipe for Apple Cider Bread to get in the moment.

APPLE CIDER BREAD

PREHEAT OVEN TO 375º

GREASE AND FLOUR 2 LOAF PANS

1 CUP BETTER – unsalted

1 ½ CUPS SUGAR – divided

1 or 1 ½ TEASPOONS SALT – or to your taste

4 CUPS FLOUR

3 EGGS – lightly beaten

2 ½ TEASPOONS CINNAMON – divided

PINCH OF NUTMEG

1 ½ TEASPOONS BAKING POWDER

2 CUPS APPLE CIDER

2 CUPS APPLES – peeled, cored chopped

In a bowl, combine butter and 1-1/4 cups of the sugar and beat until creamy. Add the eggs and mix thoroughly. Sift together the flour, baking powder, salt, nutmeg, and 1-1/2 teaspoons of the cinnamon and add to the egg mixture, alternating with the apple cider. Stir in chopped apples. Divide the batter between the loaf pans or pour into the muffin cups. Combine the remaining sugar with the remaining teaspoon of cinnamon in a small bowl and sprinkle it over the batter. Bake for 50 to 70 minutes for bread, or for 30 to 40 minutes for muffins, or until toothpick inserted in center comes out clean.

Your kitchen smells wonderful and now you have 1 loaf to enjoy and 1 to share!

BUON MANGIATA!