This bread freezes beautifully in a freezer ziploc bag. (I recommend storing without the icing. Just defrost the bread and make the icing before serving.) It’s yummy!
- 1 cup sugar
- 8 ounces sour cream
- 2 eggs
- 1 Tbsp. vanilla extract
Pre-heat oven to 350 degrees. In large mixing bowl, beat above ingredients on low speed until thoroughly combined.
- 2 cups flour (I use half whole wheat and half bread flour)
- 1/2 tsp. ground cinnamon
- 1 tsp baking soda
- pinch cream of tartar
- 1/2 tsp salt
Combine the dry ingredients in a separate bowl. Gradually add dry ingredients into large mixing bowl, stirring until just combined.
- 1 1/4 cup chopped, peeled apples
- 1 cup chopped pecans (optional)
Hand stir apples and pecans into the batter. Pour into greased 9×5” loaf pan. Bake 1- 1 1/2 hours, until toothpick inserted in center comes out clean. Let cool while making icing.
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
In a saucepan, combine the butter and brown sugar and bring to a boil over high heat, stirring very often. Once it boils, reduce heat and let boil gently for one more minute. Add cinnamon and stir thoroughly. Remove bread from baking pan and drizzle the icing on top. Cool, slice, and serve.
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