Rocky Mountain Apple Bread

Happily apples store well and this quick bread can be made even in the spring. I love the flavor of this with the loaded goodness of the walnuts and raisins. The recipe is from an old Sunset Breads cookbook.

Rocky Mountain Apple Bread

4 eggs

2 c. sugar

1/2 c. buttermilk

1/2 c. mayonnaise

1 tsp. vanilla

3 1/2 c. flour

1/4 tsp. salt

1/2 tsp. soda

1 tsp. baking powder

1 tsp. ground cinnamon

2 medium apples, peeled, cored and chopped; use tart apples

1 c. raisins (I use 1/2 c. each raisins and dried cranberries)

1 c. walnuts, chopped

Beat eggs, sugar, buttermilk, mayonnaise, and vanilla in a large bowl until smooth.  Add flour, salt, soda, baking powder and cinnamon and stir until just mixed. Add apples, raisins and walnuts and stir to combine. Spread batter into 2 greased 9x5 loaf pans. Bake in a 375 degree oven until a toothpick inserted in center comes out clean, about 1 hour 10 min. Let cool in pans for 10 min., then turn out to finish cooling on a rack. Makes 2 loaves.

Notes: Only use real mayonnaise, not salad dressing for this, also low fat mayo breaks down in the oven and shouldn't be used. You can use this trick for getting quick breads out of the pan nicely. 

Jenny