Surgeon General - Jonagold Apple Nut Bread

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Jonagold Apple Nut Bread

Makes one loaf of 16 slices
Serving size 1 slice

2 cups all-purpose flour

1/4 teaspoon salt

1-1/2 teaspoons baking powder

1/4 teaspoon baking soda

2/3 cup sugar

1/3 cup margarine, softened

2 eggs

2 tablespoons milk

2 cups shredded Michigan Jonagold apples, unpeeled

1/2 cup chopped nuts, optional

1 tablespoon sugar

1/2 teaspoon cinnamon

Combine flour, salt, baking powder and soda; set aside.
In medium-size mixing bowl, beat together the 2/3-cup sugar, margarine, milk and eggs until light and fluffy. Stir in dry ingredients, mixing until thoroughly combined. Add apples and nuts. Spread evenly in greased 9x5x3-inch loaf pan. Sprinkle mixture of remaining sugar and cinnamon over top of batter.
Bake in 350-degree oven about 55 minutes or until wooden toothpick inserted in center comes out clean. Remove from pan and cool on wire rack.

Nutrition Facts Per Serving: Calories: 140; Dietary Fiber: 1g; Fat: 5g; Sodium: 132mg

Food Exchanges: 1 1/2 starch/bread; 1 fat