Fall in the Northeast is the end cap of abundance, which we enjoy before daylight takes a break and candles come to our table to buoy us through the season of light. Apples enter as tomatoes wane; kale, carrots, and broccoli sweeten as the first frosts arrive; and tender lettuces make way for spinach and hardy greens. This apple bread took much trial and error to sort out. I give full credit to Carrie Brisson, a baker at King Arthur, for her tireless work and excellence in all things. She stuck with this as we tried dried apples, cooked apples, mixtures of both, applesauce, and every other permutation of apples in search of the perfect apple bread. In the end the best option was found to be fresh apples that we cubed and half dried in a low oven. They are somewhere between fresh apples and the more leathery dried apples, which may be purchased. They offer the benefits of both with plenty of tart sweetness.