Buttermilk Apple and Cinnamon Nut Bread

This delightful moist sweet bread with classic flavours is excellent for breakfast or morning tea.

Ingredients make 1 loaf

2 cups plain flour (360g)

½ cup caster sugar (100g)
1 tsp cinnamon

1 tsp baking soda
1 tsp salt
1 cup buttermilk (250ml)
1 egg (50g)
¼ cup vegetable oil (50g)

1 cup diced apples (130g)

½ cup toasted chopped macadamia nuts (60g)

Method

Heat the oven to 160°C normal bake. Grease or spray with nonstick cooking spray a loaf pan. Blend flour, sugar, cinnamon, baking soda and salt in a medium mixing bowl. Lightly whisk buttermilk, egg and oil together in a separate bowl. Add apple and macadamia nuts and mix evenly. Pour the liquid ingredients into the dry ingredients and mix the ingredients gently together to form a batter without over mixing. Scrape the batter into the prepared pan and pat it evenly. Bake for approx. 60 minutes. Let the loaf cool in the pan for 15 minutes before removing and slicing. Wrap leftover bread in plastic wrap and keep at room temperature. The bread can also be wrapped in plastic and kept longer in the fridge or freezer.

Note: For variations replace apple with other fruits such as pears or sultanas and use almonds or walnuts instead of macadamia nuts.