| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Dutch | Breads, Quick | 1 | Servings |
INGREDIENTS
| 1/2 | c | Butter or margarine; softene |
| 1 | c | Sugar |
| 2 | Eggs | |
| 1 | ts | Vanilla |
| 2 | c | Flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/3 | c | Buttermilk |
| 1 | c | Apple; chopped, peeled |
| 1/3 | c | Walnuts; chopped |
| 1/3 | c | Flour |
| 2 | tb | Sugar |
| 2 | tb | Packed brown sugar |
| 1/2 | ts | Ground cinnamon |
| 3 | tb | Butter or margarine |
INSTRUCTIONS
TOPPING Recipe by: Sue Klapper Preparation Time: 0:55 In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt. Stir into the creamed mixture alternately with buttermilk. Fold in apple and nuts. Pour into a greased 9 x 5 x 3 loaf pan. For topping, combine the first four ingredients; cut in butter until crumbly. Sprinkle over batter. Bake at 350 for 55 - 60 minutes or until bread tests done. Cool in pan for 10 minutes before removing to wire rack. Source: Taste of Home; Feb./March 1995. Posted to MC-Recipe Digest V1 #1063 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 30, 1998
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