1 c Amish Friendship Starter, at
-room temperature
3 lg Eggs
3/4 c Vegetable oil
1 ts Vanilla extract
2 c All-purpose flour
1 c Sugar
5 1/8 oz Instant vanilla pudding mix
-(I use Jello, 5.1 oz.,
-6-serving size)
1 1/4 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
2 ts Ground cinnamon
4 md Granny Smith apples, peeled,
-cored and chopped (if the
-apples are large, use only
-2 or 3)
1 c Chopped nuts, optional
1/2 c Raisins, seedless
Grease 2 (8-1/2×4-1/2-inch) loaf pans. Preheat oven to 350?F. In a large
mixing bowl, beat together starter, eggs, oil and vanilla. In a separate
bowl or Ziploc bag, combine flour, sugar, pudding mix, baking powder,
baking soda, salt, and cinnamon. Stir into starter mixture. Fold in apples,
nuts and raisins. Transfer batter to prepared loaf pans. Bake in preheated
oven for 40 to 50 minutes, or until bread tests done. Allow bread to cool
in pans 10 minutes. Remove loaves from pans and place on a wire rack to
finish cooling. Wrap loaves in plastic wrap to keep bread moist, or freeze
individual slices and warm in microwave as needed. This bread tastes best
the second day. Makes 2 loaves (16 servings).
NOTES : To make muffins from this recipe, lightly grease three 12-cup
muffin tins. Transfer the batter to the muffin tins, filling the cups about
3/4-full. Bake at 350?F for about 23 minutes, or until the muffins test
done. Let cool in pans 5 minutes. Remove muffins from pans; place muffins
on wire racks to finish cooling. Makes 36 muffins.
Yields
16 Servings