Our guests often tell us they really enjoy our apple bread and so, we are putting the recipe on the website in self-defense, so we don’t have to keep writing it out.
This is a very traditional New England recipe in two ways. First, New England grows apples and so, we use what we have. Second, the recipe has evolved in a process reminiscent of the “folk process” in music.
I found what may be the original recipe in Cooking Down East by Marjorie Standish (Portland, Me: Guy Gannett Publishing, 1983, p. 139). The author published a cooking column, “Cooking Down East,” in the Maine Sunday Telegram for 25 years, beginning in 1948. Marjorie’s cooking was said to make a Mainer “set his belt forward a notch or two.”
But the recipe that found its way into my recipe box came from my Aunt Barbara, a long-time resident of Saco, Maine. The recipe had been well and truly adapted by then, morphing from one loaf to two and adding many more apples, vanilla and a sugar/cinnamon dusting.
So here is the Riverland version of Diced Apple Bread:
iii. Peel, core and chop 4 cups of apples (about 8). Our favorite apple variety is Cortland.
vii. Turn into the two greased loaf pans.
viii. Sprinkle with a mixture of 2 tablespoons sugar and ½ teaspoon cinnamon.