I tweaked an old B H & G recipe from years ago which made a big difference with the addition of the apple pie spice & the use of GOLDEN raisins. Depending upon the size of pan, this will make 1-2 loafs. This became a Fall tradition with our yearly apple picking and when we were blessed with our little cottage and its 20 or so apple trees, it became another way to use up some of the abundance. I also make these for gifting friends & family. Freeze well too. After thawing, warm up in oven at 300 degrees for 15-20 minutes, keeping an eye to prevent "cooking" it. Just enough time to make slightly warm or of course skip & eat at room temperature. Even better tasting the next day.

Apple Pie Bread

 Makes:  1 loaf (14 servings)

 Bake: 350°F 1 hr Stand: overnight

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1/4 cup buttermilk or sour milk*
• 2 teaspoons baking powder
• 2 eggs
• 1 teaspoon vanilla

• 2 to 3 teaspoons of APPLE PIE SPICE

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 cups shredded, peeled apple of a FIRM variety such as granny smith (about 4 medium)~ **Use the mandolin style cutter for matchstick style apple pieces. This spreads the apple throughout the recipe and prevents mushy spots from the normal diced style of cutting.
• 1 cup chopped walnuts  * making without the walnuts, there is no difference other then a lack of crunch.
• 1/2 cup GOLDEN raisins ~** the golden is far more complimentry to this.

• Streusel-Nut Topping (see recipe below)

Directions

1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 9x5x3-inch loaf pan; set aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until combined. Add flour, apple pie spice and salt; beat until combined. Stir in apple, nuts, and raisins.

3. Spoon batter into prepared pan; spread evenly. Sprinkle Streusel-Nut Topping over batter. Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean.

4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Makes 1 loaf (14 servings).

From the Test Kitchen

• Note *To make 1/4 cup sour milk, place 3/4 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/4 cup total liquid; stir. Let mixture stand for 5 minutes before using.

Streusel-Nut Topping

Ingredients

• 1/4 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons butter
• 1/3 cup chopped walnuts or pecans

Directions

In a small bowl, combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts or pecans.