Apple Bread

Quarantine gives you stress. When I am stressed; I cook. Not bake only; cook. This bread I have not made for many moons; but it reminds me of days when Josh & Jesse were at home under a parental roof. Shari Simonds, neighbor and friend turned me on to the recipe. It is from the La Leche Cookbook. I have packaged some up for girlfriends that are having a 6' get-together. Apples, almonds, cinnamon and honey all rolled into one...

Ingredients:

• 2 cups grated apples (about 2 smaller apple; I like Granny Smith)
• 1/4 cup canola oil
• 1/2 cup honey
• 2 tablespoons buttermilk ( use the powdered buttermilk, combine powder (according to can instructions to equal 2 tablespoons) in with flour mixture & add 2 tablespoons water to the wet mixture)
• 1 egg
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon almond or vanilla extract
• 1/4 - 1/2 cup chopped, toasted almonds

Ingredients for topping:

• 2 tablespoons unsalted butter, softened
• 2 tablespoons each flour and sugar
• 1 teaspoon cinnamon

Directions:

Preheat oven to 350-degrees.

Cream oil, honey, egg, extract and water ( using powdered buttermilk)

Sift together flour, baking powder, baking soda, cinnamon, buttermilk powder and salt.

Combine the wet with the dry ingredients and mix well. Fold in the chopped apples and nuts.

In a small bowl, using a fork, combine the topping ingredients.

Grease loaf pan generously and pour batter into pan evenly. Crumble topping on top.

Bake for 45 minutes until tester comes out clean in the middle.

Slice thickly, butter and soften in the microwave.