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From the 1960s-1980s recipe box of a midwestern grandma.

Ingredients:

1 cup uncooked oatmeal

1/2 cup nuts, chopped

1 tablespoon baking powder

1 1/2 teaspoons cinnamon

1 teaspoon salt

1/4 teaspoon nutmeg

1 1/4 cup firmly packed brown sugar

3 eggs

2/3 cup vegetable oil

1 teaspoon vanilla

2 cups shredded apple (or finely chopped 3 large apples or chunky applesauce)

Directions:

Preheat oven to 325 F. Grease bottom and sides of 9” x 5” loaf pan.

In medium bowl, combine flour, oats, nuts, baking powder, cinnamon, salt, and nutmeg.

In large bowl, combine sugar, eggs, oil, and vanilla. Mix well until smooth. Stir in apple.

Add flour mix, mixing just until dry ingredients are moistened.

Pour into pan. Bake 1 hour and 10-15 minutes or until toothpick comes out clean. Cool slightly before removing from pan.

Cool completely after pan removed.

Granddaughter’s Notes:

– Does she mean “uncooked oats” instead of “oatmeal”?

– What kind of nuts? Any nuts? All nuts? Deez nuts??

– “Shredded” apple is, um, a weird thing. Chopped, diced— these are things that make sense. But “shredded”? And the fact that chopped apples or chunky applesauce (ugh, what?) will also work? I feel like this is weird, with the applesauce, but could probably make a gooey, soft bread. But, still. Also, if I chop up three apples, those bits will almost certainly equal more than two cups, I think, unless they’re really small apples. This seems like pretty unspecific recipe for a quick bread and potentially a textural mistake waiting to happen.

-I enjoy very much the suggestion/instruction to “cool completely after pan removed.” (At your peril, do not touch, consume, or approach bread after pan is removed until said bread is fully cooled.) (Because, reasons.)