Apple Bread

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)

For Topping

• 2 tablespoons margarine – softened
• 2 tablespoons of sugar
• 2 tablespoons of flour
• 1 teaspoon of cinnamon

1. Pre-heat over to 325F.
2. In a large bowl, beat butter and sugar until well combined.
3. Beat in the two eggs.
4. Beat in the flour, salt, buttermilk, baking soda and vanilla.
5. Stir in by hand the diced apples.
6. In a small bowl, combine the ingredients for the topping and mix to consistency of coarse crumbs.
7. Pour the battle into a greased and floured 9x5x3 loaf pan.
8. Sprinkle topping over loaf and bake for 70 minutes at 325F.