Buttermilk Apple Pie Zucchini Bread Recipes

VERSATILE BUTTERMILK BREAD - BANANA OR ZUCCHINI

Steps:

• Combine all ingredients in large mixing bowl.
• Pour into greased bundt pan.
• Bake about 50-55 minutes at 350°F.
• For Zucchini Bread - OMIT vanilla and bananas. Add above ingredients and bake as directed.
• Mini chocolate chips and chopped nuts may also be added, if desired.

WARM APPLE BUTTERMILK CUSTARD PIE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• To Make Apple Filling: Melt 1/4 cup butter or margarine in skillet over medium heat. Add apple, 1/2 cup white sugar, and 1/2 teaspoon cinnamon. Cook 3 to 5 minutes, until tender. Set aside.
• To Make Buttermilk Custard: In a large mixing bowl combine 1/4 cup softened butter or margarine with 1 1/3 cups white sugar. Beat until creamy. Add eggs one at a time, beating until yellow disappears. Mix in vanilla, then 2 tablespoons flour. Combine thoroughly, then pour in buttermilk, beating until smooth.
• Fit pastry into pie pan and prick with a fork. Spoon apple mixture into crust, then pour buttermilk custard over it.
• Place in preheated oven and bake for 30 minutes.
• To Make Streusel Topping: While pie is baking, combine 1/4 cup white sugar, brown sugar, 1/2 cup flour, and 1/4 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter or margarine until mixture is crumbly.
• Remove pie from oven after 30 minutes and sprinkle streusel topping over custard. Return to oven and bake for an additional 40 to 50 minutes, until a knife inserted in center comes out clean. Let stand 1 hour before serving.

BUTTERMILK APPLE PIE ZUCCHINI BREAD

Steps:

• 1. Preheat oven to 350F degrees. Shred apples and zucchini leaving the skins on. Set aside.
• 2. Using 2 8" bread loaf pans, place foil in center overlapping the sides for more ease to lift out the bread. Grease with non-stick spray.
• 3. Mix wet ingredients and spices together using an electric mixer on low-med speed.
• 4. On low speed, slowly add dry ingredients.
• 5. Then add apples and zucchini and mix until combined.
• 6. Optional: Add 1/2 cup of your favorite nuts to the batter for a yummy crunch! My favorites are pistachios :)
• 7. Split the batter between the two loaf pans.
• 8. Add crumble ingredients to a bowl.
• 9. Cut cold butter into the ingredients until crumbles form.
• 10. Split crumble mixture between the two loaf pans pressing the crumbles slightly into the batter.
• 11. Bake for 60 minutes. Cool 20 minutes before removing from loaf pan.
• 12. Cool completely before cutting into and serving. Enjoy!

ZUCCHINI BUTTERMILK BREAD

Steps:

• In a large bowl, combine butter, oil and sugars; blend together until fluffy.
• In a small bowl, combine flour, salt, baking powder, cinnamon, nutmeg & walnuts (optional).
• To the butter/sugar mixture, add one egg at a time and mix gently after each addition; mix in vanilla.
• To the buttermilk, add baking soda (this activates the flavors in the buttermilk).
• Alternating with buttermilk and flour mixture, add a little at a time to the large bowl containing the wet ingredients. When adding last bit of flour mixture, stir, DO NOT beat or over mix.
• Pour into a loaf pan and bake at 300 degrees for 1 hour 15 minute to 1 hour 25 minutes or until done in center.

BUTTERMILK BANANA-ZUCCHINI BREAD

Steps:

• 1. Preheat oven at 350F degrees. Peel bananas. Peel & shred zucchini. Grease 9x5 bread loaf pan.
• 2. Cream bananas and buttermilk together. Add shortening, sugar, eggs and cream together.
• 3. Add dry ingredients, vanillas, spices and gently fold in the zucchini.
• 4. Pour batter into loaf pan
• 5. Bake for 1 hour & 10 minutes.
• 6. Cool for 10 minutes in loaf pan, then cool completely on wire rack.
• 7. Slice and serve!