Apple Raisin Quick Bread

Recipe adapted from Taste of Home Magazine
www.tasteofhome.com

1 ¼ cups vegetable oil
3 eggs
4 teaspoons vanilla
3 cups all-purpose flour
2 ½ cups sugar
2 teaspoons ground cinnamon
1 ½ teaspoons salt
1 ½ teaspoons baking soda
1 teaspoon ground cloves
½ teaspoons baking powder
3 cups diced, peeled, tart apples (Granny Smith)
2/3 cups raisins
1/2 cup chopped nuts

In a mixing bowl, beat oil, eggs and vanilla. Combine flour, sugar, cinnamon, salt, baking soda, cloves and baking powder; beat into the egg mixture. Stir in apples, raisins and the nuts. Pour into two greased and floured 9-inch.x 5-inch.x 3-inch loaf pans. Bake at 325F for 60 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Makes 2 loaves

Note:

There has been times that the batter turned out too thick so I have added 4-6 tablespoons milk; other times I have not added any liquid; I am assuming it could be the size of the eggs that made a difference.

I usually cover the bread loosely with aluminum foil at minute 40 of baking and bake exactly for 70 minutes.