"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Fresh Apple Bread Recipe

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This recipe for Fresh Apple Bread, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Warns Hubbard Smith


4 cups brown sugar
2 cups butter, softened
8 eggs
4 cups FINELY chopped apple
3 cups chopped walnute
4 cups flour
4 cups whole wheat pastry flour
2 tsp. salt
4 tsp. soda
6 Tlbs. butttermilk
2 tsp. vanilla
12 Tlbs. sugar
4 tsp. cinnamon

Cream sugars and butter until light and fluffy.
Add eggs and FINELY chopped apple and beat for 2 minutes.
Add nuts and stir to incorporate.
Sift togeter the flour, salt and soda and stir into creamed mixture.
Add buttermilk and vanilla and stir thoroughly.
Divide into 6 greased loaf pans.
Mix remaining sugar and cinamon and sprinkle evenly over each loaf.
Bake 1 hour at 350 degrees.
Remove from pans and cool on side on wire racks.
These freeze beautifully.

Number Of Servings:
Number Of Servings:
6 loaves
Preparation Time:
Preparation Time:
1 hour, 30 miutes total time.
Personal Notes:
Personal Notes:
My children loved this bread, spread with peanut butter, for school lunch sandwiches.
It is great toasted, buttered, and served with oatmeal for breakfast.




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