Prep 25 mins
Cook 50 mins
I just came across this old recipe. It's something that I know DH will really enjoy and I don't want to lose it.
- 3 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup butter or 1 cup margarine
- 1 cup white sugar
- 1 cup packed brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 3⁄4 cup buttermilk
- 1 1⁄2 cups apples, pared, cored and finely chopped Rome Beautys
- 1⁄2 cup nuts
- 1 teaspoon grated orange peel
- Combine flour, baking powder, soda and salt, set aside.
- Cream butter and sugars; beat in eggs one at a time and vanilla.
- Stir in buttermilk alternately with flour mixture.
- Fold in apples, nuts and orange peel.
- Pour into two 8 1/2 x 4 1/2 x 2 5/8 - inch greased and floured loaf pans. Bake at 350 F- 50 to 60 minutes or until wooden pick inserted near center comes out clean.
- Cool in pan 10 minutes; remove from pan and cool completely on wire rack. Wrap and let stand overnight to allow flavors to blend.
- Makes two loaves.
Perfect for a crisp day! Moist sweet and love those chunks of apple in there. Made exactly as posted. Thank you Annacia for another great recipe!
Amazingly delicious quick bread. The buttermilk makes this bread so yummy along with those amazing apples. So glad there are two loaves as they will not last long in our house. We love coffee and this bread is a delicious accompaniment. Will definitely keep this recipe handy. Made for PRMR, January, 2013.
I was originally looking for a poundcake recipe, and, essentially, that's what this turned into. I didn't have a loaf pan, so instead I put it in a bundt pan. Further, my pecans weren't very fresh (would have thrown off the flavor), so I simply omitted the pecans and replaced with an add'l 1 1/2 cups of apples. Wonderful and moist!