Apple Pie Bread

apple-pie-breadApple Pie Bread

1/2 cup butter, softened

1 cup sugar

1/4 cup buttermilk or sour milk

(To make 1/4 cup sour milk, place 3/4 tsp. lemon juice or vinegar in a glass measuring cup.  Add enough milk to make 1/4 cup total liquid; stir.  Let mixture stand for 5 minutes before using)

2 tsp. baking powder

2 tsp. eggs

1 tsp. vanilla

2 cups flour

1/2 tsp. salt

2 cups shredded or chopped, peeled apple (about 4 medium)

1 cup chopped walnuts or pecans

1/2 cup raisins

1 recipe Streusel-Nut Topping

Preheat oven to 350 degrees.  Grease the bottom and 1/2 inch up the sides of an 9 x 5 x 3 inch loaf pan; set aside.

In a large bowl, beat sugar with an electric mixer on medium to high speed for 30 seconds.  Beat in sugar until combined.  Add buttermilk and baking powder; beat until combined.  Add eggs and vanilla; beat until combined.  Add flour and salt; beat until combined.  Stir in apples, nuts and raisins.

Spoon batter into prepared pan; spread evenly.  Sprinkle Streusel-Nut Topping over batter.  Bake for 60 – 65 minutes or until a wooden toothpick inserted near the center comes out clean.

Cool in pan on a wire rack for 10 minutes.  Remove from pan.  Cool completely on wire rack.  Wrap and store overnight before slicing.  Make 1 loaf (14 servings)

Streusel-Nut Topping

1/4 cup packed brown sugar

3 Tbsp. flour

2 Tbsp. butter

1/3 cup chopped walnuts or pecans

In a small bowl, combine brown sugar and flour.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Stir in walnuts or pecans.


Apple Zucchini Bread


Apple Zucchini Bread

Apple Zucchini Bread

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Since apples and zucchini are so abundant in this area, it’s only natural that the two be used together in one recipe.  I really don’t know the origin of this bread, but I do know it’s been one of my favorites for many years.

          Patti Dillingham                                                                              Scranton, Arkansas


Apple Zucchini Bread Recipe

Apple Zucchini Bread

4 cups flour

1 Tbsp. baking soda

1 ½ tsp. ground cinnamon

½ tsp. nutmeg

¼ tsp. salt

5 eggs

1 ½ cups vegetable oil

2 cups sugar

1 cup brown sugar

1 Tbsp. vanilla extract

2 cups shredded unpeeled zucchini

1 cup shredded peeled apples

1 ½ cups chopped pecans


In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt.  In another bowl, beat eggs.  Add oil, sugars and vanilla.  Pour over dry ingredients; mix well.  Stir in zucchini, apples and pecans (batter will be stiff).

Spoon into three greased 8 inch x 4 inch loaf pans.  Bake at 350 F. for 50-55 minutes or until done.

Cool in pans for 10 minutes before removing to a wire rack to cool completely.          3 loaves


(Recipe for Apple Zucchini Bread was in, 2015)