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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 2 |
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This is from the January 2002 Quick Cooking magazine. It was sent in by Joan Hallford, N. Richland Hills Texas. I have made it several times and really like it. The bread is fantastic toasted with butter. It makes two small loafs so I freeze one. There was an Editor’s note that fat free Mayonnaise should not be used. One teaspoon vinegar in regular milk replaces the buttermilk. Ingredients:
4 eggs |
2 cups sugar |
1/2 cup buttermilk |
1/2 cup mayonnaise |
1 teaspoon vanilla extract |
3 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2 medium tart apples, peeled and chopped |
1 cup raisins, i mix light and dark |
1 cup walnuts, chopped |
Directions:
1. Pre-heat oven to 375 deg.
2. Combine Eggs, Sugar, Buttermilk, Mayonnaise and Vanilla.
3. In another bowl combine Flour, Baking Powder, Cinnamon, Baking Soda and Salt.
4. Add to egg mixture beat until just combined, do not over mix.
5. By hand fold in Apples, Raisins and Walnuts.
6. Spoon into two sprayed 8X4 loaf pans.
7. Bake at 375 deg. For 1 hour.
8. Do not over bake with all the moisture a toothpick may not come out clean even when the bread is done.
9. Cool for 10 min before removing from pan.
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