Apple Walnut Bread

Miss Amy gave me these beautiful apples a while back.

And I was able to use these beauties to make this.

It is more like a cake and is nothing short of lovely.

The recipe was in the Los Angeles Times and it goes a little something like this.

1881 Coffee Cafe’s Dutch apple walnut loaf

Topping

1/4 cup sugar
1/4 cup flour
2 teaspoons cinnamon
1/4 cup cold butter, cut into 1/2 inch pieces

In a medium bowl, whisk together the sugar, flour and cinnamon. Cut in the cold butter until the mixture becomes crumbly. Set aside.

Loaf and Assembly

1/2 cup butter softened
1 cup sugar
2 eggs
1/4 cup plus 1 tablespoon buttermilk
1 teaspoon
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peeled and diced apples
1/2 cup chopped walnuts

1. Heat oven to 350°. Grease a 9-by-5-by-3-inch baking dish (loaf pan). Line the base of the dish with parchment paper, then grease the top of the parchment paper.

2. In the bowl of a stand mixer, or in a large bowl using the electric mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, beating until well fully incorporated. Beat in the buttermilk and vanilla.

3. In a medium bowl, whisk together the flour, baking soda and salt. With the mixer running, slowly beat in the dry ingredients just until fully combined. Stir in the diced apples and walnuts by hand.

4. Pour the batter into the prepared dish, then sprinkle with the topping.

5. Place the dish in the oven and bake until puffed and a toothpick inserted into the center comes out clean, about 55 minutes to an hour. Cool the loaf in the dish for 15 minutes, then unmold and cool completely before slicing.

Note: I did not use the size pan recommended and it did spill over a bit. Luckily, since I never follow directions exactly, I put a cookie sheet underneath. I just could not face the idea of buying a specific pan for one recipe. I am cheap and lazy as it turns out.

Honestly, the lack of the exact pan did not hurt the results one little bit. Add a cup of coffee and you won’t give a damn about pan sizes either!

Also, since we now have tomatoes, yellow squash and all of their deliciousness, I was able to make some Primavera. It is one of my favorites. This time I used the bounty of our little garden and added some Sugar Snap peas, zucchini, carrots,

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