Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

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 Nutrition

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.
Most Helpful

5 5

John, I have this same recipe, posted elsewhere online. We enjoy it ever so much here in the Northeast during the fall apple harvest. I want to suggest, however, to your readers, that some ovens need to have a lower temp. for this bread as it will burn on the outside (and still be beautiful on the inside.) I have a propane oven and its been necessary for me to lower the temp to 350. Absolutely yummy bread. Doesn't last a day at my house! Thanks!

5 5

John, THANK YOU so much for posting this recipe. It is delicious! I tried to put one loaf in the freezer for another day, but my daughter looked at me like I had lost my mind and immediately sliced into the 2nd one, as they finished the first one in under an hour! This one is a real winner at my house!