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Dutch Apple Bread




Source of Recipe


I clipped it out of the Cook's Corner in the Peoria Journal Star


Recipe Introduction


This is a favorite bread I make each fall.


List of Ingredients




1/2 c. oleo
1 c. sugar or baking Splenda
2 large eggs
1 tsp vanilla
2 c. flour
1 tsp soda
1/2 tsp. salt
1/2 tsp cinnamon
1/3 c. buttermilk or sour milk
1 c. finely chopped apples
1/3 c. nuts

Topping
1/3 c. flour
2 T. sugar
2 T. brown sugar
1/2 tsp cinnamon
1/4 c. oleo



Recipe



Cream together oleo and sugar; add eggs, vanilla, and beat well. Add dry ingredients alternately with milk. Fold in apples and nuts.


Mix all topping ingredients together to form a crumbly topping.

Pour bread into a buttered bread pan. Top with the topping mixture.

Bake 350 degrees for 50 minutes.


I sometimes use 4 small bread pans to make individual loaves. I baked them 40 minutes. Splenda works very well in this recipe.