Raw Apple Bread
Source of Recipe
CF--Readinglady
[Beard's comment: "A rather unusual baking powder bread that you will find delightfully textured and interesting in color and flavor. It keeps very well and, as a matter of fact, will be better if left to mature for at least 24 hours. It is a fine bread to give as a gift."]
(1 large loaf)
1/2 cup butter or margarine
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon double-acting baking powder
2 tablespoons buttermilk or soured milk
1 cup coarsely chopped, unpeeled apples
1/2 cup coarsely chopped walnuts or pecans
1 teaspoon vanilla extract or grated lemon rind
Cream the butter or margarine, add the sugar slowly, and continue to beat until light and lemon-colored. Beat in the eggs.
Sift the flour with the salt, baking soda and baking powder. Add to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Stir in the apples, nuts and vanilla or lemon rind.
Butter a 9 or 10x5x3-inch loaf pan. Spoon the batter into the tin and bake in a preheated 350-degree oven 50-60 minutes, until the loaf pulls away slightly from the sides of the tin or until a straw or cake tester inserted in the loaf comes out clean. Cool in the pan for about 5 minutes, then loosen from the pan and turn out on a rack to cool completely before slicing.
VARIATION: Sprinkle about 1 tablespoon chopped nuts on top of the batter before baking.
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