This is one of my husband’s favorite breads and I have made it often. I found it in an earlier edition of Taste of Home, but also in the "Taste of Home Recipe Card Collection 2002". The recipe first caught my eye because the contributor was June Formanek from Belle Plaine, Iowa.
This is perfect just the way she gives the recipe- moist and flavorful. I have also made it without the topping, adding the cinnamon to the batter and then glazing the loaf with a little bit of cinnamon-flavored powdered sugar frosting. Like all quick breads, it slices more easily when it’s well-wrapped and chilled overnight. I put any leftover slices in freezer bags, 2 to a small bag, or separated by waxed paper in a large bag.
This time I used some canned pecans and a lone Delicious apple and it was great. Don’t overbake it- check it with a toothpick at 50 minutes. I line my pan with parchment to make it easier to remove.
I make breads like this all year round. It’s just as good with a summer main-dish salad as it is for a fall breakfast or coffee time anytime.
Apple Streusel Bread
1/2 Cup Butter -- softened (1 stick)
1 Cup Sugar (7 ounces)
2 Large Eggs
1 Teaspoon Vanilla Extract
2 Cups Flour, All-purpose (9 ounces)
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/3 Cup Buttermilk
1 Cup Apple -- chopped and peeled ( 1 large)
1/3 Cup Walnuts – chopped (or pecans)
1/3 Cup Flour, All-purpose -- (1 1/2 ounces)
2 Tablespoons Sugar
2 Tablespoons Brown Sugar -- packed
1/2 Teaspoon Cinnamon
3 Tablespoons Cold Butter
- Let butter soften. Grease an 8.5" x 4 1/2" pan (or a 9" x 5") on the bottom and 1" up the sides very well. Don't grease all the way, this prevents hard "shoulders". If you use parchment, grease it the same way.
- Measure ingredients. Chop nuts. Chop apples. For topping, combine the first four ingredients; cut in butter until crumbly.
- In a large bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; stir into the creamed mixture alternately with buttermilk. Fold in apple and nuts. Pour into a greased loaf pan. Sprinkle topping over batter. Bake at 350° for 55-60 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.
Yield: "1 Loaf” or about 16 slices
Per Serving: 227 Calories; 10g Fat (40.1% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 241mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.