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Ginger Gold Apples and Apple Pecan Quick Bread Recipe

The Ginger Gold quickly became one of our more popular early apples. We have customers that love to use these for dried apples. My close friend from High School drives all the way up from Milwaukee each season to stock up on these apples.

Approximate Ripening Date: August 20th

Flavor: This apple has a simple sweet-tart flavor that i so refreshing on hot August days. As it mellows it will turn into a mellow sweet apple. It is crisp and very juicy. It does not taste like ginger - it was named after a person, not a flavor.

Baking: It will hold it's shape when baked. Works great in pies, crisps, or in salads where it won't brown quickly.

History: Discovered in Nelson County, Virginia, 1969

Featured Recipe:

Apple Pecan Quick Bread

Betsy Meeuwsen

1 2/4 c. all-purpose flour

3/4 c. sugar

1 T. baking powder

2/3 c. orange juice

1/3 c. unsalted butter, melted and cooled slightly

2 large eggs, lightly beaten

1 1/2 c. coarsely chopped apples

1/2 c. coarsely chopped pecans

Preheat oven to 350-degrees.  Grease a 9x5x3-inch loaf pan.  Sift together flour, sugar, baking powder and salt, making a well in the center.  Set aside.  Mix together remaining ingredients except apples and pecans.  Pour into well in center of dry ingredients.  Stir until just combined, being careful not to over mix.  Gently stir in apples and pecans.  Pour batter into prepared pan and bake for 50-60 minutes or until a cake tester inserted into center of loaf comes out smoothly with moist crumbs attached.  Do not over bake.

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