3 Cups All Purpose Flour
1-1/2 Teaspoons Baking Soda
1/2 Teaspoon Baking Powder
1-1/2 Teaspoons Salt
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Cloves
2-1/2 Cups Sugar
1-1/4 Cups Vegetable Oil
4 Eggs, beaten
4 Teaspoons Vanilla Extract
3 Cups Chopped Peeled Apple
2/3 Cup Raisins
1/2 Cup Chopped Walnuts
Preheat oven to 325. Grease bottoms only of 2 (9×5 inch) or 2 (8-1/2 x 4-1/2 inch) loaf pans.
In a large bowl, stir together flour,soda, baking powder, salt, cinnamon and cloves. Add sugar, oil, eggs, and vanilla. Beat at low speed or by hand 2 minutes. Add apples, raisins and walnuts and stir together for 1 minute, until well blended.
Divide batter evenly between prepared baking pans. Bake about 1 hour or until bread begins to shrink from the edges of the pan. (The wooden pick test may not be accurate because of the amount of apples).
Cool in pans on a wire rack 10 minutes. Remove from pans and cool completely before cutting. Loaves are easier to cut after wrapping in foil and refrigerating 1 day. Store well wrapped in the refrigerator.
Makes 2 loaves.