Dutch Apple Bread

Dutch Apple Bread

For the topping

1/3 cup whole wheat pastry flour
1/4 cup packed brown sugar
3/4 teaspoon cinnamon
1/8 teaspoon salt
1/4 cup chopped walnuts, toasted
1 tablespoon apple cider
1 tablespoon canola oil

For the bread

3 large egg whites
1/4 teaspoon cream of tartar
1 cup granulated sugar, divided
1 1/4 cups all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups peeled and chopped tart apples
1 cup buttermilk
3 tablespoons canola oil
1 teaspoon vanilla

Preheat oven to 350

To make the topping

In a medium bowl, stir together flour, brown sugar, cinnamon, salt and toasted walnuts. Using a fork, mix in cider and oil until crumbly.

To make the bread

In a large mixing bowl, beat egg whites for a few seconds - until foamy. Add in the cream of tartar and beat until soft peaks. Slowly pour in 1/2 cup granulated sugar and continue beating until stiff peaks form.

In a large bowl, whisk together flours, remaining 1/2 cup sugar, baking powder, baking soda, cinnamon and salt.

In a medium bowl, whisk together buttermilk, oil and vanilla. Stir wet mixture into the dry ingredients until just moistened. Fold in the apples. Add in about 1/3 of the stiff egg whites and fold to lighten the batter. Fold in the rest of the egg whites, making sure to go all the way to the bottom of the bowl - try not to overmix and deflate the whites.

Evenly divide mixture between two 8 1/2" x 4 1/2" loaf pans coating with nonstick spray. Scatter the topping between the two pans.

Bake until the tops are a light golden and the center is firm - about 30-40 minutes. Double check to make sure they are done by using a toothpick placed in the center - it should come out pretty clean. Remove and place on a wire rack to cool in the pans for 10 minutes. Carefully remove from the loaf pans and let cool completely.

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