Dutch Apple Bread

Not only do I have pounds of apples, but I have pounds of apples that I didn't really know what to do with. A little over a week ago, my Nana went to South Carolina and they have really good apples. I asked her if she could bring be back some apples so I could bake with them. She said she would. I was so excited and couldn't wait to get the apples.

When she came back, she didn't just bring me a some apples. She brought me back about 5 bags worth!! I have no idea what she was thinking, but now I have a bunch of apples that I need to do something with before they go bad! So, I'm going to have to start baking up a bunch of things that have apples!

I hadn't baked any bread lately, so thats what first came to mind. Bread. I love cinnamon with apples. Beside chocolate and peanut butter, I think cinnamon is a great combination with apples. It just really gives it a good flavor. It's also very fall like. So, I decided to wipe out the apples and make a Dutch Apple Bread. The topping for this bread was astounding! It was sweet. And this bread really made it feel like fall was here.

Recipe

For Topping

1/3 cup flour
1/4 cup packed brown sugar
3/4 tsp. cinnamon
1/8 tsp. salt
1/4 cup walnuts, chopped
1 tbsp. apple cider
1 tbsp. oil

For Bread

2 1/4 cups flour
1 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1 1/2 cups apples, peeled and chopped
1/4 tsp. cream of tartar
2 tsp. cinnamon
1/2 tsp. salt
1 cup buttermilk
3 large egg whites
3 tbsp. oil
1 tsp. vanilla


1. Preheat oven to 350 degrees. In a medium bowl, stir together flour, brown sugar, salt and toasted walnuts. With a fork, mix in oil and apple cider until crumbly. Set aside for later.

2. In a large bowl, beat in eggs. Add in cream of tartar until soft. Slowly pour in 1/2 cup of sugar until stiff peaks form.

3. In a large bowl, mix together flour, remaining sugar, baking powder, baking soda, cinnamon and salt.

4. In a medium bowl, whisk together buttermilk, oil and vanilla. Stir wet ingredients with dry until moistened. Fold in apples. Add in about 1/3 of the stiff egg whites and fold to lighten the batter. Fold in the rest and make sure not to overmix.

5. Evenly divide batter into two 8 1/2" x 4 1/2" loaf pans coated with nonstick spray. Sprinkle the batter with the topping.

6. Bake for about 30-40 minutes or until toothpick inserted into the middle comes out clean. Let cool in pan for about 10 minutes then take out to let cool completely.