Apple Nut Bread

 

Although I love to eat mostly local fruits, sometimes I really want to make something with apples. The wonderful apple isn’t considered a tropical fruit, but it contains so many good essentials, especially the skin.

I haven’t discovered too many recipes that include the skin of an apple, so when I found this one years ago, I started making it often. I found it in an old “early marriage” Farm Journal Country Cookbook, published in 1959. Later, it became a staple for a growing family who wanted a delicious but nutritious snack, with a few personal variations.

Apple Nut Bread

½ cup butter
1 cup sugar (I would use Splenda today)
2 unbeaten eggs
1 teaspoon vanilla
1 ½ tablespoons dairy sour cream
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped nuts
1 cup chopped unpeeled apples

• Cut butter into sugar. Add eggs, one at a time, mixing well after each addition. Blend in vanilla and sour cream.
• Sift together dry ingredients; add nuts. Combine with first mixture.
• Stir in apples. Pour into greased 9 X 5 X 3” pan or 2 small loaf pans.
• Bake in slow oven (325 F) about an hour. Makes 1 large or 2 small loaves.

Serve warm with milk or coffee or tea, or whenever you wish. This needs no icing, and two small loaves seem to last a few minutes longer than one large one, although that may be just my imagination!

NOTE: Because of pesticides, please wash your apples well before eating. Better yet, get organic apples. Because I suggest whole wheat flour instead of white flour, you might need a little less. Most cooks know how to gauge the consistency of this kind of batter.

A hui hou!

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