This tea bread has apple-flecked homespun goodness. I like to serve it with apple butter. (Note: Apple butter isnít butter at all; itís a rich, spiced applesauce thatís concentrated into a thick jam.) The bread will rise, but it will not form a mounded top like some other tea breads. This gives you even-shaped slices across the length of the loaf.
1. Heat oven to 350 degrees. Use a bit of the shortening to grease a loaf pan thatís about 4 by 9 inches.
2. Cream shortening and sugar with electric beaters in a medium bowl. Add the eggs, soy milk and vanilla and beat until smooth. Stir in the apples.
3. Process the granola in a food processor until the texture is like coarse crumbs. (If you are using oats, thereís no need to process them first.) Mix it thoroughly with the remaining ingredients.
4. Stir the dry mixture into the wet mixture until they are barely combined. Spread the mixture in the prepared loaf pan and bake until toothpick inserted in center comes out clean, 40-45 minutes.
5. Cool on wire racks about 15 minutes, then use a sharp knife to loosen the edges of the loaf. Remove the bread and let it cool to warm or room temperature before serving.
Copyright by Terese Allen