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Spiced Apple Raisin Walnut Teabread Recipe

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This recipe for Spiced Apple Raisin Walnut Teabread, by , is from The Rushton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leigh Rushton
Added: Saturday, September 8, 2007


2 1/2 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/2 c. buttermilk, at room temp
1 Tbs. vanilla extract
1 c. unsalted butter, at room temp
1 1/2 c. granulated sugar
3 large eggs, at room temperature
2 c. loosely packed tart green apples, pared and shredded
1 c. raisins
3/4 c. coarsely broken walnuts
1 Tbs. (or less) confectioners’ sugar (optional)

Preheat oven to 350º. Butter bottom, side, and
center tube of 10x4 inch round tube pan.
Lightly dust pan with additional flour and tap
out excess.In a medium bowl, stir together flour, baking powder, baking soda, salt, and spices. In
another bowl, stir together buttermilk and
vanilla until blended.
In a large bowl, and using a hand-held electric
mixer, cream together butter & sugar until
blended. One at a time, add eggs, beating
well after each addition. In three additions
each, alternately beat in flour mixture and
buttermilk mixture, beating just until combined. Stir in apple, raisins, and walnuts.
Scrape batter into prepared pan and spread
evenly. Bake for 80 to 90 minutes, or until a
cake tester inserted in center of bread comes
out clean.Remove pan to a wire rack. Cool for 20
minutes before removing bread from pan;
finish cooling on rack. Dust with
confectioners’ sugar, if desired. Store
completely cooled bread in an airtight
container in refrigerator. Allow bread to reach
room temp before serving. (If you use salted butter, omit the salt)

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