| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads | 1 | Servings | |
INGREDIENTS
| 1 | c | Butter or margarine, softened |
| 1 | c | Sugar |
| 1 | ts | Baking soda |
| 1 | tb | Lemon juice |
| 2 | Eggs | |
| 2 | ts | Vanilla |
| 2 | c | Flour |
| 1/4 | ts | Salt |
| 1 1/2 | c | Apples, peeled, coarsely chopped |
| 1 | ts | Cinnamon |
| 2 | tb | Sugar |
| 2 | tb | Flour |
| 2 | tb | Cold butter or margarine |
INSTRUCTIONS
CRUMB MIXTURE Cream butter and sugar together. In a separate bowl, dissolve soda in lemon juice. Mix in eggs and vanilla. Beat butter mixture and egg mixture together. Add flour and salt. Do not over mix. Gently fold in apples. Mix crumb ingredients, cutting in butter to get a coarse crumb texture. Spoon 1/2 of batter into greased stoneware loaf pan. Sprinkle with 1/2 crumb mixture. Spoon in remaining batter and sprinkle with remaining crumb mixture. Press crumbs gently into surface of batter. Bake at 375 degrees for 1 hour 15 minutes or until a cake tester inserted in center comes out clean. Cool slightly in pan. Remove bread from pan and cool completely on cooling rack. Yield: 1 loaf. Recipe by: Pampered Chef Posted to MC-Recipe Digest V1 #631 by hister@juno.com (Iris E. Dunaway) on Jun 01, 1997
A Message from our Provider:
“The great mystery is not unanswered prayer; it’s unfinished prayer”