Tuesday, September 7, 2010

STREUSEL APPLE PIE BREAD

Fall is falling and time for enjoying more apples in season!

This is a recipe from long ago and it missed getting into my cookbook. If I ever 'do' another, this will definitely make it in.

I found a similar recipe online recently and tweaked it a bit and this is what resulted.


It's wonderful - tastes as good as it looks.

I substituted one cup of wheat flour for the white, and used part splenda.  Always remember the Splenda 'rule'...it bakes faster....watch it so you don't dry your baked goods out.

STREUSEL APPLE PIE BREAD

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 tsp. vanilla
1/4 c. sour milk
2 c. grated apples (about 5)
2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. salt

STREUSEL TOPPING
1/2 tsp. cinnamon
3 TB. flour
1/4 c. light brown sugar
2 TB. cold butter
1/2 c. chopped nuts

Preheat oven to 350 and spray a 9" X 5" bread pan with nonstick spray; set aside.
In large mixing bowl, cream together margarine, sugar and eggs.  Add vanilla, milk, and then apples; mix on low speed until smooth.
Add dry ingredients and mix on low just until blended. Pour the batter
into prepared loaf pan and spread evenly.

In small mixing bowl, combine first 3 streusel ingredients. Add small pieces of
butter and mix until blended.  (a pastry blender works well for this).
Add the nuts and stir. Sprinkle streusel over bread batter evenly.

Bake for 60 - 70 minutes (until toothpick inserted in center comes out clean).
Let stand for 10 minutes, then remove from pan and cool on wire rack.

If you want to freeze, wrap tightly in plastic wrap and then
place in freezer bag.  Don't forget to date it - use within 2 months.


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