305 cal; 4 g protein, 54 g carbohydrates, 2 g fiber, 9 g fat, 5 g saturated fat, 407 mg sodium.

Best mixed by hand after creaming the shortening and sugar.

Yield: 2 loaves
Pans: basic loaf pan 8 1/2 × 4 1/2 × 2 5/8"
I have also written up the Orange Fig Version and the Apple Version on another post here.

Another version of the Apple Buttermilk Loaves
Yield: 2 loaves
Pans: basic loaf pan 8 1/2 × 4 1/2 × 2 5/8"
Flour options: 1 1/2 C flour and 1 1/2 whole wheat flour. Still works fine.
I have also written up the Apple Buttermilk Version and the Orange Pear Version on another post here.

Yield: 2 loaves
Pans: basic loaf pan 8 1/2 × 4 1/2 × 2 5/8"
Flour options: 1 1/2 C flour and 1 1/2 whole wheat flour. Still works fine.
Sugar Change 2 options:
1. Reduce white sugar to 1/2 C and add 1/4 C sucanat or turbinado sugar. Brown sugar is same.
2. Reduce white sugar and brown sugar to 1/2 C each and add 1/2 Honey.
I have also written up the Orange Fig Version and the Orange Pear Version on another post here.

Yield: about 5 pints
Can use in Fig version of my Apple Buttermilk Loaves
Gel Point: ** http://www.fromkarenskitchen.com/tips/gel_stage_test.php

Yummy!
Yield: about 6 half-pints
Great in Fig variation of my Apple Buttermilk Loaves.