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
- Preheat oven to 350°F, and lightly grease and flour two 9x5-inch loaf pans.
- Combine the flour, baking powder, baking soda and salt in a large bowl, tossing to blend well. Set aside.
- 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.
- Add vanilla, beat just to blend.
- Add the buttermilk alternately with the flour mixture. Add the apples, pecans and orange zest. Beat just to blend.
- 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.
- 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