As good As granny’s

PROTECTED CONTENT

If you’re a current subscriber, log in below. If you would like to subscribe, please click the subscribe tab above.

Lost your password?

Username and Password Help

Please enter your email and we will send your username and password to you.

← Back

Apple Buttermilk Loaves

(from the Love Creek Orchards)

I’ve always known the area for its peaches… but that’s my own family tradition. Turns out there’s apple orchards, too!

The Texas Hill Country, A Food and Wine Lover’s Paradise, by Terry Thompson-Anderson, 2013

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ pound (2 sticks) butter

1 cup granulated sugar

1 cup firmly packed brown sugar

3 eggs

1 teaspoon vanilla

¾ cup buttermilk

½ pound apples, peeled, cored, and finely chopped (1½ cups0

½ cup chopped pecans

1 teaspoon grated orange zest

Preheat oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 5/8-inch loaf pans; set aside. Combine the flour, baking powder, baking soda, and salt in a large bowl, tossing to blend well; set aside. In bowl of an electric mixer, cream the butter, sugar, and brown sugar; beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Add vanilla; beat just to blend. Add the buttermilk alternately with the flour mixture, scraping down the sides of the bowl after each addition. Add the apples, pecans, and orange zest. Beat just to blend. Divide the batter between the two prepared loaf pans. Bake for 50 to 60 minutes, or until a toothpick inserted near the center comes out clean. Cool in the pans for 10 minutes, then turn out loaves onto a wire rack and cool completely. Wrap and let stand overnight to allow flavors to blend.