I promised my piano student that I would come up with an apple treat for our refreshments at our recital. I made this bread, which uses quite a few apples for only one loaf. I quadrupled the recipe and put it into 5 loaves (my pans are 8 1/2 x 4 1/2).
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1/4 cup buttermilk
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups diced peeled tart apples
1/2 cup chopped walnuts
Topping:
1/4 cup sugar
1/4 cup flour
2 teaspoons cinnamon
1/4 cup cold butter or margarine
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. Combine the flour, baking soda and salt; add to creamed mixture. Fold in apples and walnuts. Pour into a greased 9x5" loaf pan. For topping, combine the sugar, flour and cinnamon in a bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350 for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
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