Dutch Apple Loaf
“Being of Dutch descent, I knew I had to try this recipe for a moist, fruity quick bread. It freezes well, so I often have a loaf on hand for church bazaars.” — Gladys Meyer, Ottumwa, Iowa
| Servings | Prep Time | Cook Time |
| 1loaf (16 slices) | 15minutes | 55minutes |
| Servings | Prep Time |
| 1loaf (16 slices) | 15minutes |
| Cook Time |
| 55minutes |
Ingredients
- Bread
- 1/2 cup butter softened
- 1 cup sugar
- 2 large eggs room temperature
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 cups diced peeled tart apples
- 1/2 cup chopped walnuts
- Topping
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 cup cold butter cubed
Portions: loaf (16 slices)
Units:
|
Ingredients
Portions: loaf (16 slices)
Units:
|
Instructions
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture. Fold in apples and walnuts. Pour into a greased 9x5-in. loaf pan.
- For topping, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
- Bake at 350° for 55-60 minutes or until a toothpick inserted in the centre comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Recipe Notes
Nutrition Facts
1 slice: 243 calories, 12g fat (6g saturated fat), 50mg cholesterol, 252mg sodium, 32g carbohydrate (17g sugars, 1g fibre), 4g protein.
