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Buttermilk Apple Quick Bread just tastes so darn good with a cup of hot coffee.
Buttermilk Apple Quick Bread is one of those recipes that makes me to smile. I live simply and enjoy pleasing others. My kitchen always smells good and my neighbors know they can often rely on me having a warm baked good available under the glass cake dome right around 9am every Saturday and Sunday morning. Buttermilk Apple Quick Bread is a frequent repeat because it serves a few purposes. Using leftover buttermilk is key. Next, it makes my house perfumed with the scent of apples. And really, a slice of this bread just tastes so darn good with a cup of hot coffee.
Buttermilk Quick Bread can be prepared with other fruits, but nothing has come close to the accolades I received when preparing with Granny Smith apples and some pecan bits and pieces.
Maybe it's all of the rain we've been having, or I'm just antsy, but I’ve been hemmed up in the kitchen on all of these sunless weekend days baking. Being in the kitchen, amazing aromas wafting, and a handful of Fixer Upper re-runs on television, and I’m high on life. So when writing up the ingredients and walking through the method for this sweet loaf bread, I knew I had buttermilk in the fridge to use up, but still needed a sturdy fruit to stand up during baking. To date, I have tried this recipe using crushed, drained canned pineapple coupled with sweetened shredded coconut, as well as a classic combination of blueberries, lemon zest, and walnuts. While both combinations were amazing, nothing has come close to the accolades I received when preparing with Granny Smith apples and some pecan bits and pieces.
Buttermilk Apple Quick Bread is fantastic for breakfast or as an afternoon accompaniment to hot or iced tea, and makes a nice gift, too.
This easy-to-make quick bread, which has a lovely warmth from the cinnamon and brown sugar, balanced by clusters of sweet apple, is more like an ultra-moist cake. The chopped pecans add a great little crunch, and you will almost certainly find it impossible to slice it thin, it being that tempting. It's fantastic for breakfast or as an afternoon accompaniment to hot or iced tea, and makes a nice gift, too. As a matter of fact, after baking up this mouth watering bread I promptly texted a good friend and informed her a warm loaf and a container of citrus compound butter would be in a basket on her stoop when she arrived home from work.
Ingredients for Buttermilk Apple Quick Bread
Yield 1 Loaf
Butter, for greasing the pan
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup brown sugar
1/2 cup canola oil
1/2 cup buttermilk
1 extra large egg, or if using small, 2 eggs
1/2 teaspoon vanilla extract
2 Granny Smith apples, diced small, about 2 cups
1/2 cup chopped pecans
Preheat the oven to 350 degrees. Grease an 8 x 4-inch loaf pan generously with butter.
In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir in the brown sugar, oil, buttermilk, egg, and vanilla, combining thoroughly. Fold in the diced Granny Smith apples and the pecans.
Pour the batter evenly into the prepared loaf pan. Bake for 50 to 55 minutes, until a toothpick inserted deeply into the center comes out dry. Let cool in the pan slightly, then cool completely on a rack before slicing.
* you can easily scale this recipe back to use only one apple, however you must check for doneness at 45 minutes if doing so