Recipe: Rocky Mountain Apple Bread (using buttermilk and mayonnaise, 2 loaves)

ROCKY MOUNTAIN APPLE BREAD

"This chunky hearty loaf is dense with fresh apples, raisins, and chopped walnuts."

4 large eggs
2 cups sugar
1/2 cup buttermilk
1/2 cup mayonnaise
1 teaspoon vanilla
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 medium-size Newtown Pippin or other tart green apples
1 cup raisins
1 cup chopped walnuts

Beat eggs, sugar, buttermilk, mayonnaise, and vanilla in a large bowl until smooth.

In another large bowl, mix flour, salt, baking soda, baking powder, and cinnamon. Add flour mixture to egg mixture; stir just until combined.

Core and chop apples. Add to batter with raisins and nuts; stir just until combined. Spread batter in 2 greased and floured (9x5-inch) loaf pans.

Bake in a 375 degree F oven until a skewer inserted in center comes out clean (about 1 hour and 10 minutes). Let cool in pans on racks for 10 minutes; turn out onto racks and let cool completely.

Serve at room temperature.

Makes 2 (9x5-inch) loaves (about 10 servings each)
Source: Sunset Breads, New Edition by the Editors of Sunset Books and Sunset Publishing, 1994