March 14, 2007

Buttermilk Apple Bread

1 cup whole wheat flour
2 cups flour
1 1/2 cups buttermilk
3/4 cup cubed apple*
3 tablespoons light brown sugar
2 tablespoons olive oil
1 tablespoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1 egg

Preheat oven to 350. Grease and flour one standard loaf pan. In a large bowl, whisk together the flours, brown sugar, salt, allspice, cinnamon, ginger and baking soda. Then mix in the egg, buttermilk, and oil. Stir until a thick batter forms. Fold in the apple. Pour into the prepared pan and bake about 30 minutes or until a toothpick inserted in the center comes out almost clean.

*I used Cripps Pink apples, if you are using a tart apple like a Granny Smith, you might want to add a little more sugar.

My thoughts:
Quick bread indeed. I was trying to decide what to do with the leftovers of 1/2 gallon of buttermilk I bought to use when I made sherbet and blue cheese dressing a couple of weeks ago. The expiration date is Friday and I didn't want it to go to waste. So at about 1 PM, I went into the kitchen took a look at what ingredients I had on hand, and by 1:45PM I was taking this bread out of the oven. The apples add sweetness and moisture to the bread, so you don't need to add much oil or sugar and the whole wheat flour and the low fat buttermilk makes it pretty healthy all around. Of course, I still have about quart left of the buttermilk, so you might be seeing it again. A half gallon really is a lot!