- ½ cup salted butter
- 1 cup maple syrup
- 2 large farm-fresh eggs
- 1 teaspoon vanilla extract
- 1 cup oat or whole wheat flour
- 1 cup white flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup sour milk or buttermilk
- 1 cup apples, chopped (I used 2 apples)
- 1/3 cup walnuts, chopped
Craig’s New England Apple Bread
- Preheat oven to 350 and butter a standard 5x9 loaf pan.
- Cream the butter and maple syrup (or sugar).
- Add the eggs and beat well.
- Combine all dry ingredients.
- Stir dry ingredients into creamed mixture, alternating in sour milk.
- Fold in nuts and apples.
- Pour into buttered loaf pan. Bake for 45 minutes to an hour or until a knife inserted in the middle comes out clean. (Rotate pan in oven after 30 minutes)
I like use a mix of flours in this recipe- oat, spelt, whole wheat, etc. Feel free to substitute your favorite flours instead of the ones I use—just make sure it adds up to two cups flour. Also I’m a big fan of maple syrup but you can use ¾ of brown sugar if you’d prefer.