APPLE CINNAMON BREAD

One Loaf (9X5X4 Inch)

3/4 Cup Margarine or Butter
1 1/2 Cup Granulated Sugar

Cream until light and fluffy on medium speed of electric mixer.

3 Eggs, Beaten

Add. Mix on medium speed until smooth.

1/2 Teaspoon Salt
1 1/2 Teaspoons Baking Powder
3 Cups All Purpose Flour
1/4 Teaspoon Ground Cinnamon

Sift together. Add to creamed mixture. Mix until blended.

1/4 Cup Buttermilk
1 Teaspoon Vanilla

Add. Mix well. Scrape bowl and beaters.

3 Cups Fresh Apples, Finely Chopped

Fold into batter. Smooth into greased 9X5X4 inch loaf pan.

1 1/3 Tablespoons Brown Sugar
1 Tablespoon Granulated Sugar
2 Tablespoons Margarine
1/8 Teaspoon Salt
1/8 Teaspon Vanilla

Cream until smooth in electric mixer.

1/2 Cup All Purpose Flour

Add. Mix only enough to blend. Mixture should be crumbly. Sprinkle over bread batter in pan. Bake at 325°F. for about an hour or until wooden pick inserted in center of bread comes out clean. Cool in pan. Remove from pan and store in airtight package.

This recipe compliments of Kansas State University Dining Services

This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen.


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