The Yummiest Bread...next to coconut bread!!!!

I've come across a wonderful bread recipe. I am an absolute bread enjoyer (is that a word?). I've tried doing the no bread, flour, etc diet....I think they are very evil :) That's all to say.....I'm quite fond of bread. I do try to use half whole wheat flour in baking and find you can barely taste the difference. Dave never can tell :) Anywhoooo..... I love this bread and thought I would share it with my blogger friends. I also think using half apple sauce instead of all the sugar would be good too. I don't think the picture does it justice, I was actually a litte bummed on how it looked, but love the texture (crunch outside, dense with soft apples and craisens on the inside).

Apple Bread

2 Tbls Unsalted butter at room temp
4 large eggs
2 ½ cups sugar
1 1/3 cups corn oil
1 Tbls vanilla
3 Granny Smith apples, peeled, cored and chopped
3 cups all-purpose flour
1 ½ tsp kosher salt
1 ½ tsp baking soda
1 ½ tsp baking powder
2 tsp ground cinnamon
1 tsp ground cloves
½ tsp ground ginger
¾ cup raisins or craisins
1 ½ cups coarsely chopped toasted walnuts (to roast *375 for 8-12 min)

Preheat over to *325. Coat the bottom and sides of two loaf pans.

In mixer set on low speed and mix together the eggs, sugar, oil, and vanilla until well combined. Add the apples and stir to combine.

In a separate bowl, sift together the flour, salt, soda, powder, and herbs. With the mixer set on low speed, add the flour mixture to the egg mixture 1 cup at a time, beating after each addition just until flour disappears. Don’t over mix. Stir in raisins and walnuts.
Spoon into prepared baking dishes. Bake until tooth pick comes out clean. About 1 ½ hours. (I ended up turning down the oven to 300 the last 15 min. It seemed the top was getting too dark.) It came out perfect!

Let loafs rest for 15 min in pan and then invert on cooling rack.

Serve warm!!!!