This bread features apples, celery, and walnuts.  If you enjoy Waldorf Salad you may also enjoy this bread.  This recipe is from the archives of my grandmother, Ethel Eynard.  Jefferson City, MO.  1950.

Waldorf Salad Quick Bread

Yield: 12 servings.
2 1/2 C. flour
3 tsp. baking powder
1/4 tsp. salt
3/4 C. sugar
2 large eggs
1/2 C. canned or  bottled unsweetened apple juice
1/2 C. mayonnaise, do not use Miracle Whip
1 tsp. vanilla
1 C. unpeeled diced (1/4 inch) red apple
1/4 C. finely diced (1/8 inch) celery
3/4 C. coarsely broken walnuts

Grease and flour two loaf pans (7 1/2 by 3 1/2 by 2 1/4-inches).  In a large bowl stir together the flour, baking powder, salt, and sugar.  In a small bowl beat the eggs slightly; add apple juice, mayonnaise and vanilla;  beat until blended; add to flour mixture with the apple celery and walnuts; stir just until the flour mixture is moistened.  Turn into pans that have been greased and floured.  Bake in a preheated 350 degree oven until a cake tester inserted into center comes out clean, 45 to 50 minutes.  Tops of bread will be cracked.  Cool in pans on wire rack.  Cool completely.  Store overnight in tightly closed plastic bags before cutting;  do not try to slice thin.  Store any leftovers in refrigerator.  Slide while cold but serve at room temperature or heat.