Prep 15 mins
Cook 1 hr
The crumb topping on this bread makes it extra special. It's an old Taste of Home recipe.
Make and share this Dutch Apple Bread recipe from Food.com.
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄3 cup buttermilk
- 1 cup chopped peeled apple (about 1 large)
- 1⁄3 cup walnuts, finely chopped
- 1⁄2 cup flour
- 2 tablespoons sugar
- 2 tablespoons packed brown sugar
- 3⁄4-1 teaspoon ground cinnamon
- 3 tablespoons butter or 3 tablespoons margarine
- Preheat oven to 350.
- Grease a 9x5x3" loaf pan.
- In a mixing bowl, cream butter and sugar.
- Beat in eggs and vanilla.
- Combine flour, baking soda and salt, and stir into the creamed mixture alternately with the buttermilk.
- Fold in apple and nuts.
- Pour into prepared pan and sprinkle topping evenly over the bread.
- Bake for 55 to 60 minutes, or until knife inserted into bread comes out clean.
- Cool in pan for 10 minutes before removing to a wire rack to cool completely.
- Combine the flour, sugar, brown sugar and cinnamon well.
- Cut in butter until the mixture is crumbly.
My husband liked this a lot more than I did. So, I know I'll be making it again, especially in Autumn. For me, there wasn't enough flavor in the bread itself, so next time I'll add some cinnamon and sugar to the batter. I used one gala apple and it worked well. We both liked the topping and was excited at how delicious the house smelled after baking the bread. Thanks for posting, I put this in my favorites for another chilly day.
This wasn't as sweet as I thought it would be, but it was very good. I used milk with vinegar as I had no buttermilk, and I ran out of sugar, so used about 2/3 dark brown sugar. I also made as muffins as I don't have a loaf pan (baked about 25-30 minutes, didn't time exactly). Loved the topping (though there was too much for 12 muffins). Will definitely make again!
One of our favorites that has been in my recipe collection for a long time. This recipe freezes well; I often double or triple the recipe so that I can freeze some and pull it out when needed. Thanks for posting! : )