The fresh apples make a very moist bread. This bread is wonderful in the fall with the cinnamon, cloves, and nutmeg. This recipe is from the archives of my grandmother, Ethel Eynard. Jefferson City, MO. 1982.
Yield: 12 servings.
2 C. flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 C. shortening
2/3 C. dark brown sugar, firmly packed
2 eggs, unbeaten
1 C. coarsely grated raw apple (about 2 medium)
1/4 C. buttermilk
1/2 C. chopped walnuts
Sift together first seven ingredients; set aside. In mixing bowl combine shortening, sugar, and eggs, beat well. Stir in apple and about half of sifted dry ingredients. Add buttermilk and blend. Add rest of flour mixture and stir just until well mixed. Blend in nuts. Pout into greased 9x5x3-inch loaf pan and bake at 350 degrees for 55 to 60 minutes, or until done when tested. Cool on rack.
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