Chunky Apple Bread

READY IN: 1hr 30mins
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!

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.

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