Rural Missouri - February 2021 - 40

Apple Butter Bread
Streusel topping:
1/2 cup pecans, chopped
1/4 cup plus 1 tablespoon flour
1/3 cup light brown sugar, packed
3 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup butter, softened
8 ounces cream cheese, softened
1 tablespoon vanilla
1 1/2 cups light brown sugar, packed
2 large eggs
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup apple butter
1 cup toasted pecans, chopped
For streusel: In a small bowl, combine pecans, flour, brown
sugar, butter, cinnamon and salt. Set aside.
Heat oven to 350 degrees. Beat butter, cream cheese and
vanilla in the bowl of a heavy-duty stand mixer on medium speed until creamy, about 2 minutes. Gradually add
brown sugar, beating until light and fluffy, about 3 minutes. Add eggs, one at a time, beating just until blended
after each addition.
Stir together flour, baking powder, baking soda and salt
in a medium bowl; gradually add to butter mixture, beating on low speed just until blended. Stir in apple butter
and chopped pecans. Spoon batter into two 8-by-4-inch
loaf pans which have been sprayed with nonstick cooking
spray. Sprinkle top of batter evenly with streusel topping.
Bake 40 minutes or until a toothpick inserted in center
of each loaf comes out clean. If necessary, cover pans with
a tent made from aluminum foil during last 10 minutes to
prevent over browning. Cool loaves in pans on wire racks.

Basic Quick Bread Muffins
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup sugar
1/2 teaspoon salt
1 cup buttermilk
1 egg
1/4 cup butter, melted
Heat oven to 350 degrees. Line 12-cup muffin pan, sprayed
with nonstick cooking spray.
In a bowl whisk together the flour, baking powder, baking soda, sugar and salt.
In a separate bowl, whisk together the buttermilk and
egg. Whisk the melted butter into the buttermilk mixture.
Add the buttermilk mixture to the flour mix and stir gently
to combine. Don't over mix the batter.
Bake for 45 minutes or until a toothpick inserted in the
center of the bread comes out clean.

Carrot Peach Bread
3/4 cup pecans, chopped
2 1/2 cups flour
1 cup sugar
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups frozen peaches, chopped
3/4 cup carrots, grated
2/3 cup vegetable oil
1/2 cup milk
2 large eggs, lightly beaten
2 teaspoons vanilla
Heat oven to 350 degrees. Bake pecans in a single layer in
a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 15 minutes.
In a large bowl, stir together flour, sugar, cinnamon,
baking soda, baking powder and salt. Add peaches, carrots, oil, milk, eggs, vanilla and pecans, stirring just until
dry ingredients are moistened. Spoon batter into a lightly
greased 9-by-5-inch loaf pan.
Bake for 1 hour and 5 minutes or until a toothpick inserted in center comes out clean. Remove and cool on wire rack.

RURAL MISSOURI | FEBRUARY 2021

Rural Missouri - February 2021

Table of Contents for the Digital Edition of Rural Missouri - February 2021