Apple Buttermilk Loaves

I found this recipe in Terry Thompson-Anderson's wonderful The Texas Hill Country cookbook of recipes from local area restaurants. This recipe comes from Love Creek Orchards in Medina, Texas. The buttermilk creates a soft, pound cake-style bread with delicate flavors.
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup butter (2 sticks)
  • 1 cup sugar
  • 1 cup firmly packed brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • ¾ cup buttermilk
  • 1 ½ cups of peeled, cored and finely chopped apples
  • ½ cup chopped pecans
  • 1 teaspoon grated orange zest
  1. Preheat oven to 350°F, and lightly grease and flour two 9x5-inch loaf pans.
  2. Combine the flour, baking powder, baking soda and salt in a large bowl, tossing to blend well. Set aside.
  3. With an electric mixer, cream the butter, sugar and brown sugar. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
  4. Add vanilla, beat just to blend.
  5. Add the buttermilk alternately with the flour mixture. Add the apples, pecans and orange zest. Beat just to blend.
  6. Divide the batter between two loaf pans. Bake for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool in the pans for 10 minutes, then turn out loaves onto a wire rack and cool completely. Wrap and let stand overnight to allow flavors to blend.
  7. Makes 2 loaves, or loaf and approximately 8 muffins.

Ready in: 1 Hr 30 Min

Kitchen Tools You'll Need: Loaf Pan, Mixing Bowls, Mixer

Recipe editor Patricia Mitchell