Anyone who frequents this blog from time to time probably knows that we own a farmhouse in Umbria that we rent out to guests called Il Casale di Mele after our last name. Since Mele translates as “apples” in English, I am always on the lookout for delicious apple recipes that I can bake for our guests. This is yet another one of those easy recipes I love that I can put together quickly and is moist and delicious. If I am baking this quick bread for guests, I often double the recipe and freeze one for later although if I do that I leave the cinnamon sugar topping off as it will get moist as it thaws. There is a fair amount of ground cinnamon in this recipe which I personally love, but feel free to decrease the amount of cinnamon if you are not as fond of cinnamon as I am.
Deborah Mele 2011
- 2 Cups All-purpose Flour
- 1 Cup White Sugar
- 2 Teaspoons Baking Powder
- 2 Teaspoons Ground Cinnamon
- 1 Teaspoon Salt
- 1 Cup Buttermilk
- 1/4 Cup Vegetable Oil
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
- 2 Apples, Peeled, Cored, And Cut Into 1/2 Inch Dice
- 3 Tablespoons White Sugar
- 1 Teaspoon Ground Cinnamon
- Preheat the oven to 350 degrees F. and grease a 9 X 5 inch loaf pan.
- In a bowl, toss the diced apples with 1 teaspoon cinnamon and 1/4 cup sugar, and set aside.
- In a large bowl mix together the oil, buttermilk, eggs, and vanilla until smooth.
- Add the flour, baking powder, salt, remaining ground cinnamon and sugar.
- Beat until smooth, about 3 minutes.
- Add the diced apple pieces and gently fold into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Mix together the sugar and cinnamon for the topping if using and sprinkle over the top of the loaf.
- Bake for about 50 minutes or until a cake tester come out cleanly.
- Cool to room temperature before slicing.