Apple Nut Bread

[Granny Smith]

First, let me say, I have not made this, so I can't say if it's good or not. Someone on another forum was asking if anyone had it since they'd lost their copy. I figured, if someone thought enough of it to want another copy, it might be good.

This recipe comes from the Farm Journal cookbook from 1959

Apple Nut Bread
A sandwich special from the heart of apple land - Washington state.

1/2 c. butter or margarine
1 c. sugar
2 eggs, unbeaten
1 t. vanilla
1 1/2 T. dairy sour cream
2 c. sifted flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. chopped nuts
1 c. chopped unpeeled apples

Cut butter into sugar; add eggs, one at a time, mixing well after each addition. Blend in vanilla and sour cream.

Sift together dry ingredients; add nuts. Combine with first mixture. Stir in apples.

Pour into greased 9"x5"x3" pan or two small loaf pans.

Bake in slow oven (325 degrees) about 1 hour.

Makes 1 large or 2 small loaves.

[meemo]

I'm making this tonight. Thats why I ran to the store before dark. I needed sour cream for this and another couple of things. I was out of milk too. I sure wish I knew somebody with a cow or goat that would sell or trade me milk. Its gone up again. I've been seriously considering signing up for commodities again. Thats where I got so much powdered milk stored. You'd be surprised at the people who wont use it. My neighbor in Tn worked with a senior citizens group. She caught them once after the distribution dumping whole boxes of bags of milk.The stuff is in mylar bags and stays fresh for a long, long time.

[Valerie]

I've given up on buying milk and just use my big box of powdered that's in the freezer. We don't drink it anyway, just use it for baking and mashed potatoes, so it's every bit as good.

[doris]

oh cool, I still have apples that I need to use up....

[Sheila]

This is what am making now sure smells good baking,it will even taste better.Thank's Gayle for sharing this recipe.

[Granny Smith]

Sheila, let me know how it is, even if you don't like it.

[Valerie]

I just made this, but made it into muffins instead of a loaf. It's pretty tasty. If I make it again, I'm adding some spices, though. Perhaps nutmeg and cardamom. I was surprised at the lack of rising, though. Even with all that leavening, it didn't go much over the level I put in the cups. I didn't want to overfill and have them run over so I put some in two mini pans. Next time I'll put the whole thing in the 12 muffin cups.

PS - I did muffins so I can put them in the freezer. Take two out and wrap in a paper towel, then put in a sandwich bag and put in Dave's lunch. By lunch, they're thawed and just right.

[Granny Smith]

Valerie, it looks like it has a lot of fruit and nuts in relation to the amount of batter. Is that right? If it is, that could account for it not rising much. My fruitcakes don't rise much.

[Valerie]

These were even better on subsequent days, although they didn't last very many. I'm about to make them again, substituting peach for apple, almond extract for vanilla, and adding a bit of ginger & cinnamon.