Breads

Dawn's Apple Bread

  • 1 Cup Butter or Margerine, softened
  • 1 Cup Sugar
  • 1 Teaspoons Baking Soda
  • 1 Tablespoons Lemon juice
  • 2 Egg, lightly beaten
  • 2 Teaspoon Vanilla
  • 2 Cups Flour
  • 1/4 Teaspoon Salt
  • 1 1/2 Cups Apples, peeled, chopped
  • ~ Crumb Topping
  • 1 Teaspoon Cinnamon, ground
  • 2 Tablespoons Sugar, granulated
  • 2 Tablespoons Flour
  • 2 Tablespoons Butter or Margerine, Cold

    • Preheat oven to 350°. Cream butter and sugar in large mixing bowl. Dissolve baking soda in lemon juice. Add baking sodamixture, eggs and vanilla to butter mixture. Blend. Add flour and salt, mix to combine. Do not over mix. Fold in apples. In a separate bowl, combine ingredients for topping, cutting in butter to get coarse crumb texture. Spoon 1/2 of the batter in a greased and floured 9 x 5 loaf pan. Sprinkle 1/2 of the crumb topping. Spoon on the remaining batter the top with the remaining crumb topping. Bake 1hour and 15 minutes or until tester comes out clean. Cool slightly in pan. Remove bread from pan and cool completely oncooling rack.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Dawn Nemitz of Minooka, IL. 

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