Apple Almond Gingerbread

Preheat the oven to 350°F. Butter an 8-inch loaf pan.

Put 1/4 cup almonds in bottom of the pan and then rotate the pan to distribute them around the bottom and sides; set aside.

In a large bowl, whisk together buttermilk, molasses, sugar, butter, vanilla and egg.

In a second large bowl, combine flour, ginger, baking soda and remaining 1/2 cup almonds.

Add apples and toss well.

Stir flour mixture into molasses mixture and then spoon batter into pan.

Bake until cooked through and a toothpick inserted in the middle comes out clean, 45 to 50 minutes.

Let cool in pan for 30 minutes and then invert onto a plate and serve warm or at room temperature.

To freeze, wrap the bread tightly in a layer or two of plastic wrap and then in a resealable plastic bag. Thaw in the refrigerator overnight before serving.