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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 16 |
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Being of Dutch descent, I knew I had to try this recipe for a moist, fruity quick bread. It freezes well, so I often have a loaf on hand for church bazaars. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
1/4 cup buttermilk |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
2 cups diced peeled tart apples |
1/2 cup chopped walnuts |
topping: |
1/4 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
2 teaspoons ground cinnamon |
1/4 cup cold butter, cubed |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture. Fold in apples and walnuts. Pour into a greased 9-in. x 5-in. loaf pan.
2. For topping, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
3. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
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