FRESH APPLE NUT BREAD

This recipe for Fresh Apple Nut Bread was contributed by Marilyn Godfrey in a cookbook for College United Methodist Church in Ventura, CA. I love these kinds of cookbooks because they are full of "tried and true" recipes....many family favorites. 

I made it in a new loaf pan I got at an estate sale. It is a little longer but a little narrower than a 9 x 5 - inch loaf pan. I didn't check the volume of the pan to compare it with the normal large loaf pan, but I think the two pans are comparable. I liked the narrower loaf though. My husband took part of it to Fort Leavenworth and we still had plenty to eat at home.

FRESH APPLE NUT BREAD

1/2       cup margarine, softened (1 stick)
1          cup packed light brown sugar
2          eggs
2          cups, peeled, grated apple (2 apples)
3/4       cup chopped nuts
1-1/2    teaspoon baking soda
3          cups flour
1          teaspoon baking powder
1          teaspoon grated lemon rind
1/4       teaspoon salt
1          teaspoon cinnamon
1/4       teaspoon nutmeg
3/4       cup buttermilk

Preheat oven to 350 degrees F.  Spray a 9 x 5 - inch loaf pan with cooking spray.

Cream the margarine and sugar together in a large mixing bowl until smooth.

Beat in the eggs.

Combine the dry ingredients in a different bowl.

Add the dry ingredients alternately with the buttermilk starting and ending with the dry ingredients to the creamed mixture. (I usually do this 3 times.)

Stir in the apples and nuts.

Pour into the loaf pan and level off.

Bake for 50 - 60 minutes or til a toothpick comes out clean when inserted in the center.

Cool in pan on wire rack for 10 - 20 minutes.

Remove and continue cooling on wire rack.

I decided to sift some powdered sugar on top.








Wrap in aluminium foil to keep fresh.