Raw Apple Bread

Here is a recipe for a really delicious quick bread. We cook a lot with apples up here in the Pacific Northwest, and I especially love to do so. This recipe came from the Apple Farm Inn, in San Luis Obispo, California, where I used to eat when visiting my mother. 

Raw Apple Bread

4 cups diced, peeled apples (about 3 medium to large apples)
2 eggs
1 cup sugar
1 teaspoon cinnamon
1 cup chopped walnuts or pecans
1/2 cup oil
3/4 teaspoon vanilla
2 cups flour
2 teaspoons baking soda
3/4 teaspoons salt

Break eggs over apples; mix with fork. Add and mix other ingredients in order given. Grease two standard-size loaf pans and line with waxed paper. Spoon batter into pans; bake at 325 degrees for 1 hour to 1 hour 15 minutes. If you use the small loaf pans, bake 30 to 45 minutes. The bread should be gently browned and pulling away from the sides of the pan.

DONNA'S NOTES: The original recipe called for 2 cups of sugar. I reduced it, and you cannot tell the difference. I mix the flour, baking soda, and salt together before adding them to the batter. This makes about 16 slices, using standard loaf pans, at 193 calories per slice.