Apple Buttermilk Loaves
(from home4edu’s recipe box)
Yield: 2 loaves
Pans: basic loaf pan 8 1/2 × 4 1/2 × 2 5/8"
Flour options: 1 1/2 C flour and 1 1/2 whole wheat flour. Still works fine.
Sugar Change 2 options:
1. Reduce white sugar to 1/2 C and add 1/4 C sucanat or turbinado sugar. Brown sugar is same.
2. Reduce white sugar and brown sugar to 1/2 C each and add 1/2 Honey.
I have also written up the Orange Fig Version and the Orange Pear Version on another post here.
Source: Maybe my Grandma Voegele, but I have changed it up.
Prep time: 2 minutes
Cook time: 60 minutes
Serves 24 people
Categories: Quick Breads
Ingredients
- 2 C flour **
- 1 C whole wheat flour (pastry or red)
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 C butter
- 1 C each: sugar, brown sugar **
- 3 eggs
- 1 tsp vanilla
- 3/4 C buttermilk
- 1 1/2 C finely chopped Rome Beauty apples (or use your favorite)
- 1 tsp orange zest
- opt - 1/2 C chopped pecans, walnuts or almonds
- prepared loaf pans: shortening & flour or non-stick spray
Directions
-
Combine flours, baking powder, baking soda and salt in a mixing bowl; set aside.
-
Cream butter and sugars.
-
Beat in eggs 1 at a time; add vanilla.
-
Stir in buttermilk alternately with flour mixture.
-
Fold in apples and orange zest.
-
Pour into prepared loaf pans; bake @ 350 degrees F for 50-60 min. Done when passes toothpick test.
-
Cool in pans for 10 min. Turn out on cooling racks.
-
Cool before storing.