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Dutch Apple Bread
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A moist apple bread with crumb topping

Barb Lindholm

Serves/Makes:1 loaf

  • Streusel:
  • 1/3 cup (80 ml) flour
  • 2 tbsp (30 ml) sugar
  • 2 tbsp (30 ml) brown sugar
  • 1/2 tsp (2 ml) cinnamon
  • 1/4 cup (60 ml) margarine
  • Bread:
  • 1/2 cup (125 ml) margarine
  • 1 cup (225 ml) sugar
  • 2 cups (475 ml) flour
  • 1 cup (225 ml) chopped, peeled apples
  • 2 large eggs
  • 1 tsp (5 ml) vanilla
  • 1 tsp (5 ml) baking soda
  • 1/3 cup (80 ml) buttermilk
  • 1/3 cup (80 ml) chopped walnuts
  • To make streusel:
  • Mix together flour, sugars, cinnamon.
  • Cut in margarine.
  • Set aside.
  • For bread:
  • Cream margarine and sugar.
  • Add eggs and vanilla and beat.
  • Add dry ingredients alternately with milk.
  • Fold in apples and nuts.
  • Just before baking, top with streusel.
  • Bake in a greased 9 inch by 5 inch loaf pan at 350 degrees (175 C.) for 55 minutes, or until loaf tests done.
This bread is a great moist dessert - sometimes streusel sinks down a bit making a wonderful cinnamon "filling" -- It's really good served warm.

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