Apple Buttermilk Loaves
Submitted by Vesna
Moist apple quickbread studded with tender fruit chunks, walnuts, and orange zest. Buttermilk keeps these loaves incredibly soft, while an overnight rest lets the flavors meld into breakfast heaven.
YIELD
12 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsThese aren’t your typical apple loaves. Buttermilk gives them an incredible soft crumb that stays moist for days, while fresh apples, crunchy walnuts, and bright orange zest pack every slice with flavor.
The secret? An overnight rest after baking.
Let the wrapped loaves stand at room temperature overnight, and those flavors will blend into something truly special. The apples soften further, the spices bloom, and the texture becomes even more tender.
Baker’s Tips
- Use tart, firm apples like Granny Smith that hold their shape when baked
- Fold in ingredients gently to keep the loaves tender
- Don’t skip the overnight rest, it transforms the flavor
- Wrap tightly in plastic wrap while still slightly warm to lock in moisture
Ingredients
Directions
Combine flour, baking powder, soda and salt.
Set aside.
Cream butter and sugars; beat in eggs one at a time and vanilla.
Stir in buttermilk alternately with flour mixture.
Fold in apples, nuts and orange peel.
Pour into two 8½ x 8½ x 2 5/8 inch greased and floured loaf pans.
Bake at 350℉ (180℃) 50 to 60 minutes or until wooden pick inserted near center comes out clean.
Cool in pan 10 minutes; remove from pan and cool completely on wire rack.
Wrap and let stand overnight to allow flavors to blend.
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