Monday, November 11, 2013

Apple Bread

When my mom was here a few weeks ago, she made us a delicious apple crisp.  Served warm with vanilla ice cream.  Yum!  She likes to use a combo of Jonathan and Granny Smith apples for the crisp so we purchased a bag of each leaving me with a few leftovers patiently waiting to be used in this Apple Bread!

Here is how to make it:

Apple Bread


2 cups flour (plus 1 1/2 Tablespoons for coating apples)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar (plus 1 teaspoon for the glaze)
3 eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon finely ground lemon zest
1/2 cup buttermilk, at room temperature
2 to 2 1/2 cups peeled, cored, and diced apples (about 3 large apples)


1.  With the oven rack one level below the middle, heat the oven to 350 degrees.  Butter and flour a 9 x 5 inch loaf pan, knocking out the excess flour.  Set the pan aside.

2.  In a medium mixing bowl, whisk together the 2 cups of flour, baking powder, baking soda, salt, and nutmeg.  Set the mixture aside.

3.  In a large mixing bowl, beat the butter on medium-high for 2 minutes.  Reduce the speed to medium, then gradually mix in the sugar.  Add the eggs, one at a time, mixing well after each.  Mix in the vanilla and lemon zest, scrapping down the sides as needed.

4.  Add half the dry mixture to the creamed ingredients, mixing on low to combine.  Add the buttermilk, then stir in the remaining dry ingredients with a wooden spoon until evenly mixed.  Stir the reserved 1 1/2 Tablespoons of flour with the apples to coat, then fold them into the batter.

5.  Spread the batter evenly in the prepared pan, smoothing it with a spoon.  Sprinkle with a teaspoon of sugar.  Bake 55 to 65 minutes until a toothpick inserted into the center comes out clean.  Let the loaf cool in the pan on a wire rack for about 10 minutes, then loosen the loaf, turn it out, and let it finish cooling on the rack.

Imagine a slice of this Apple Bread paired with a cup of Folgers Caramel Drizzle coffee!  This version of a caramel apple :) makes a wonderful afternoon treat!


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