I had a sneaking suspicion I’d be craving some bread as the thought of more matzah is losing its already lacklustre appeal. So that’s why I made a loaf of Apple Bread the day before Passover. My thinking was that I could get one final “bread” fix in before matzah took over my life. Then I could write and look at pictures of it while I was in need of a boost.
I went the route of apple bread because it had all the needed ingredients of making the house smell phenomenal, complete with cinnamon in the topping mixture. And let’s be honest, a slice of warm apple bread with butter or maybe apple butter for breakfast is right up there with the finer things in life. The crunch texture from the topping is a perfect complement to the warm and moist bread chock full of apples.
Apple Bread (Recipe from the great-grandmother of Kimmie over at Full Circle Adventure)
- 1/2 cup of butter or margarine – softened. (I went with butter)
- 1 cup of sugar
- 2 beaten eggs
- 2 cups of flour
- 1/2 teaspoon of salt
- 2 tablespoons of buttermilk
- 1 teaspoon baking soda
- 1 teaspoon of vanilla
- 2 cups of apples – peeled and diced (I used 1 Granny Smith and 1 McIntosh)
- 2 tablespoons margarine – softened
- 2 tablespoons of sugar
- 2 tablespoons of flour
- 1 teaspoon of cinnamon
- Pre-heat over to 325F.
- In a large bowl, beat butter and sugar until well combined.
- Beat in the two eggs.
- Beat in the flour, salt, buttermilk, baking soda and vanilla.
- Stir in by hand the diced apples.
- In a small bowl, combine the ingredients for the topping and mix to consistency of coarse crumbs.
- Pour the battle into a greased and floured 9x5x3 loaf pan.
- Sprinkle topping over loaf and bake for 70 minutes at 325F.