Ms. Murray-Wilke Apple Bread

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Still inundated with apples, I baked another family favorite that I discovered could be frozen and used for Thanksgiving. This apple “bread” is really not bread at all. It has no yeast—it’s more of a cake, but one I serve with dinner. I like to fill a breadbasket with squares of cornbread and apple bread to pass around the table, accompanied with maple syrup butter.

So where did this bread get it’s name? From my daughters’ AP literature teacher. Although an educator for over 30 years, Ms. Murray-Wilke was dedicated and enthusiastic until the day she retired. A passionate baker, she would bring cookies and cakes for her classes to enjoy while they discussed anything from Pride and Prejudice to Shakespeare or even Harry Potter. Her students adored her and many still keep in touch with her. She was generous enough to share her recipe, and when Alexa came home with a copy of it she begged me to make it, and the rest is, as they say—history! The ingredients remain the same, though I changed the method just a bit from the original copy.

*Just an idea- If you are looking to give a small gift to a friend or neighbor, or to bring a hostess gift to a party; this apple bread would make a wonderful gift. Simply wrap in cellophane and tie with a pretty bow.

Ms. Murray-Wilke Apple Bread

Makes one loaf

Pre-heat oven at 325 degrees F

Bread

½ cup unsalted butter, softened

1 cup sugar

2 eggs, beaten

1 Teaspoon vanilla

2 cups flour

½ Teaspoon salt

2 Tablespoons buttermilk or sour cream

1 Teaspoon baking soda

2 cups peeled, diced granny smith apples

Topping

2 Tablespoons unsalted butter, softened

2 Tablespoons sugar

2 Tablespoons flour

1 Teaspoons cinnamon

2 Tablespoons chopped walnuts

*Hint- I like a lot of topping. I double the amount of topping on each bread. The choice is yours!

Method

Make the topping first and set aside. Cream butter and sugar. Add flour, cinnamon and nuts. Mixture should resemble coarse crumbs.

For the batter- cream butter and sugar until light and fluffy. Add eggs and vanilla, blend well.

In a separate bowl combine flour and salt. Stir flour mixture into egg and butter mixture. Dissolve baking soda in buttermilk: add to batter, mixing well. Peel and dice the apples now that the batter is done. I find that there is less of a chance of the apples turning brown this way. Stir in apples. Spoon batter into a well-greased and floured 9×5- inch loaf pan. Sprinkle with topping. Bake for 1 hour. Cool slightly before removing from pan. Cool on wire rack.

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