This moist dessert bread uses fresh apples and crunchy nuts for texture.Yield: 1 loaf
Difficulty Rating: Easy
Nutritional Highlights: Apples are rich in quercetin, an antioxidant to fight Alzheimer’s disease and certain cancers and contain cholesterol-lowering soluble fiber.Recipe From: Tennessee Home and Farm
Total Comments: 5
Post a Comment
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- ½ cup buttermilk or sour milk*
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups apples, shredded and peeled (about 4 medium apples)
- 1 cup walnuts or pecans, chopped
- ½ cup raisins, optional
- ½ cup brown sugar, packed
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- ½ cup walnuts or pecans, chopped
*To make ½ cup sour milk, place ¾ teaspoons lemon juice or vinegar in glass measuring cup. Add enough milk to make ½ cup total liquid, and stir. Let mixture stand for 5 minutes before using.
- Preheat oven to 350 degrees.
- Grease the bottom and ½-inch up the sides of a 9-by-5-by-3 inch loaf pan; set aside.
- In a large bowl, beat butter with an electric mixer on medium-high speed for 30 seconds. Beat in sugar until combined. Add eggs one at a time, beating well. Add vanilla; beat until combined. In a separate bowl, combine baking powder, flour and salt. Slowly add flour mixture to egg mixture incrementally; beat until just combined. Add buttermilk; beat until combined. Stir in apples, nuts and raisins. Spoon batter into prepared pan and spread evenly.
- To make the topping, combine brown sugar with flour in a small bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in nuts.
- Sprinkle topping over batter. Bake 1 hour or until a toothpick comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Completely cool on wire rack. Wrap and store overnight before slicing.