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1
On day 1, combine 1 cup flour with 1 cup sugar.
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2
Add 1 cup milk; stir.
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3
Cover and keep at room temperature.
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4
On days 2-4, stir and re-cover.
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5
On day 5, combine 1 cup flour and 1 cup sugar.
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6
Add to mixture.
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7
Then add 1 cup milk; stir.
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8
Cover and keep at room temperature.
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9
On days 6-9, stir and re-cover.
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10
Everything comes together on day 10!
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11
Preheat oven to 350F Spray mini loaf pans with cooking spray and sprinkle sides and bottom heavily with sugar.
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12
(1 cup sugar is an estimate; use more or less, as much as you need.
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13
).
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14
Combine 1 cup flour and 1 cup sugar.
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15
Add to mixture.
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16
Then add 1 cup milk; stir.
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17
Divide mixture into three equal batches.
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18
To EACH BATCH, add the following: 3/4 cups canola oil, 1 cup chopped pecans, 1 large box (5.9 oz) vanilla instant pudding, 3 eggs, 2 cups flour, 1 cup sugar, 1 1/4 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1 tsp vanilla, and 1 Granny Smith apple, skin on, chopped.
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19
Batter will be VERY thick.
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20
Divide batter into prepared pans, filling half to 2/3 full.
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21
Bake for 35 minutes until loaves are well risen and golden, and a skewer inserted into the middle of a loaf comes out clean.
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22
Cool (in or out of pans).
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23
Enjoy!
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24
Delicious as is, extra yummy toasted with butter.
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25
Freezes very well.
