Chunky Apple Bread

"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."
 
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Ready In:
1hr 30mins
Ingredients:
13
Yields:
2 loafs
Serves:
12
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. 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!
     
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Male 59 years old Only been cooking a few years but really enjoy it
 
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