DOUBLE APPLE BREAD

      Title: DOUBLE APPLE BREAD
  Categories: Quick, Apples, Breads
       Yield: 1 9x5 loaf
  
       1 c  Walnuts
     1/2 c  Butter
       1 c  Plus 2 T light brown sugar
       2    Eggs
       1 ts Vanilla extract
   1 1/2 c  Applesauce, unsweetened
   1 2/3 c  Flour
     1/2 c  Whole wheat flour
            - preferably stoneground
       1 ts Baking soda
     1/4 ts Salt
   1 1/2 ts Cinnamon
     1/2 ts Nutmeg
       1 lg Tart apple*, pared, cored,
            - quartered and chopped
     1/2 c  Raisins, plumped if dry**
  
   * Granny Smith or Greening ** to plump raisins: place them in a small
   saucepan with water to cover. Bring to a simmer over moderate heat.
   Drain thoroughly.
   
   Preparation: Preheat oven to 350F.  In the preheating oven, toast the
   walnuts in a single layer in a roasting pan or jelly roll pan.
   Coarsely chop and set aside to cool. Butter a 9x5x3-inch loaf pan and
   set aside.
   
   In a large bowl using an electric mixer at high speed, cream butter
   until light. Gradually add the sugar and continue beating until
   mixture is very light and fluffy. Change the mixer speed to medium.
   Add the eggs, one at a time, beating with each addition, then beat in
   the vanilla and the applesauce.  (The mixture will look hopelessly
   curdled. Do not worry!)
   
   Change the mixer speed ot low.  Sift in the flours, baking soda, salt,
   cinnamon, and nutmeg and beat just until combined. Stir in chopped
   apple, raisins and walnuts.
   
   Spread the batter in the prepared pan with a spatula, smoothing the
   top.
   
   Bake until a skewer inserted in the center comes out clean, about 90
   minutes, loosly covering the top of the loaf with aluminum foil after
   50 minutes or so if the loaf seems to darkening too quickly. Let the
   loaf stan in the pan on a wire rack for 15 minutes before unmolding.
   Cool completely before wrapping or serving.
   
   Source: Coffee Cakes by Ceri Hadda
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