This moist dessert bread uses fresh apples and crunchy nuts for texture.

Yield: 1 loaf

Difficulty Rating: Easy

Nutritional Highlights: Apples are rich in quercetin, an antioxidant to fight Alzheimer’s disease and certain cancers and contain cholesterol-lowering soluble fiber.

Recipe From: Tennessee Home and Farm


  • ½ cup butter, softened
  • 1 cup sugar
  • ½ cup buttermilk or sour milk*
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 2 cups apples, shredded and peeled (about 4 medium apples)
  • 1 cup walnuts or pecans, chopped
  • ½ cup raisins, optional

Streusel-Nut Topping

  • ½ cup brown sugar, packed
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter
  • ½ cup walnuts or pecans, chopped

*To make ½ cup sour milk, place ¾ teaspoons lemon juice or vinegar in glass measuring cup. Add enough milk to make ½ cup total liquid, and stir. Let mixture stand for 5 minutes before using.


  1. Preheat oven to 350 degrees.

  2. Grease the bottom and ½-inch up the sides of a 9-by-5-by-3 inch loaf pan; set aside.

  3. In a large bowl, beat butter with an electric mixer on medium-high speed for 30 seconds. Beat in sugar until combined. Add flour and salt; beat until combined. Stir in apples, nuts and raisins. Spoon batter into prepared pan and spread evenly.

  4. To make the topping, combine brown sugar with flour in a small bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in nuts.

  5. Sprinkle topping over batter. Bake 1 hour or until a toothpick comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Completely cool on wire rack. Wrap and store overnight before slicing.

Recipe From: Farm Flavor -

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  1. Rachel Bertone says:

    Linked up at Foodie Friday

  2. Diane Balch says:

    We will be coming into apple season soon. Never had apple bread. Thanks for sharing it with us on foodie friday.