Recipe by John W Wenzelburger
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.
Top Review by Mrs. Snell
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!
- 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 See How It's Made
- Pre-heat oven to 375 deg.
- Combine Eggs, Sugar, Buttermilk, Mayonnaise and Vanilla.
- In another bowl combine Flour, Baking Powder, Cinnamon, Baking Soda and Salt.
- Add to egg mixture beat until just combined, do not over mix.
- By hand fold in Apples, Raisins and Walnuts.
- Spoon into two sprayed 8X4 loaf pans.
- Bake at 375 deg. For 1 hour.
- Do not over bake with all the moisture a toothpick may not come out clean even when the bread is done.
- Cool for 10 min before removing from pan.