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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 16 |
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Belle Plaine, Iowa's June Formanek sends a fruity streusel-topped bread delightful for brunch. This is a great make-ahead treat that freezes well, too. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/3 cup buttermilk |
1 cup chopped peeled apple |
1/3 cup chopped walnuts |
topping: |
1/3 cup king arthur unbleached all-purpose flour |
2 tablespoons sugar |
2 tablespoons brown sugar |
1/2 teaspoon ground cinnamon |
3 tablespoons butter |
Directions:
1. In a 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 9-in. x 5-in. loaf pan. For topping, combine the first four ingredients; cut in butter until crumbly. Sprinkle 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.
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