Delicious Apple Nut Bread for the Holidays. I got creative with a Zucchini Pineapple Bread recipe from a 1970's cookbook from Broad Street Methodist Church in Kingsport, TN. I made some substitutions and additions. The results smell great and taste even better. Chop up the contents of two 14 ½ ounce cans of Fried Apples. Use juice as well. Place aside in a medium-size bowl. In a large bowl, mix dry ingredients together: 3 cups flour, 2 cups sugar, 2 tsp baking soda, 1 tsp salt, ½ tsp baking powder, 1 tsp Nutmeg, 1 tbsp Apple Pie Spice, and 1 tbsp Cinnamon. Then add 3 beaten eggs, 1 cup Vegetable Oil, & 2 tsp Vanilla Extract. Mix thoroughly. Stir in fried apples with juice. Mix well. Last, add 6 ounces of chopped pecans or chopped walnuts. Stir. Preheat oven to 350°. Pour batter into 2 loaf pans or into a 9"x13" cake pan. Bake for 45 minutes to 1 hour until a knife comes out clean. (Optional: Pour batter into muffin tins and bake for 25-35 minutes.)
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