You should wrap quick breads and leave them over night before cutting. Any bread of this type is better for sitting, and this one really needs it as it is so full of nuts and fruit. I really think you do need to shred the apples (a little knuckle makes them taste better, right?). Try your food processor I used a box grater and left a little knuckle behind. I would recommend not trying to slice it thin as it will crumble on you. Hope you enjoy it as much as we did.
½ cup butter softened
1 cup sugar
¼ cup buttermilk or sour milk*
2 teaspoons baking powder
2 eggs
1 teaspoon vanilla
2 cups all purpose flour
½ teaspoon salt
2 cups shredded, peeled apples (toss with a little lemon juice to prevent browning)
1 cup chopped walnuts or pecans
½ cup golden raisins
Streusel Nut Topping
Preheat oven to 350°F. Grease the bottom and ½ inch up the sides of a 9x5x3 inch loaf pan and set aside.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar till combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until combined. Add flour and salt stir in by hand. Add apple, nuts and raisins.
Spoon batter into the prepared pan; spread evenly. Sprinkle with streusel-nut topping. Bake for 60 to 65 minutes or until a wooden toothpick inserted near center comes out clean. Coo in pan for 10 minutes. Remove from pan, Cool completely. Wrap well with plastic wrap and store overnight before slicing.
STREUSEL-NUT TOPPING; In a small bowl, combine ¼ cup packed brown sugar and 3 tablespoons all purpose flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in ⅓ cup chopped nuts.
*TIP To make ¼ cup sour milk, place 34 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make ¼ cup total; stir. Let mixture stand for 5 minutes before using.
No comments:
Post a Comment
Hi...we'd love to hear from you.
Comments are moderated before appearing...Thanks.