Craig’s New England Apple Bread

By Craig Winer

Ingredients:

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

Directions:

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.