The struggle is real when it comes to excess buttermilk. It really makes or breaks a recipe in terms of deliciousness as an ingredient. However, 0.5 cup buttermilk usage leaves me with an entire container of buttermilk. This buttermilk stares at me every time I open my fridge demanding to serve another purpose. Which is how I landed on this Apple Nut Loaf. The buttermilk gets used and I get to consume apple-y carbs. Win.
Inspired by TheKitchn
2 cups (10 oz) all purpose flour
0.5 cup (4 oz) sugar
1.5 teaspoon baking powder
0.5 teaspoon baking soda
1 teaspoon salt
1 cup (8 oz) buttermilk
1 large egg
0.25 cup vegetable oil
1 cup diced apple
0.5 cup toasted and chopped walnuts (or any nut choose your choice)
1 teaspoon cinnamon
Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9×5 loaf pan.
Whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt in a medium mixing bowl. Fold in apples and nuts. Whisk oil, buttermilk and egg in separate bowl.
Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Do NOT over mix.
Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.