Apple "Waldorf" Bread

The "Apple 'Waldorf' Bread" (page 405) helped restore my faith in oil free baking. After experimenting with the Breakfast Bran Muffins, which came out pretty dry, I was a bit discouraged. But the combination of ingredients in this recipe seemed to provide the magic formula for very moist, oil-free bread. I almost think this bread could be moved to the dessert section of the book, it is rather sweet, but oh-so-delicious! The same ingredients that go into a Waldorf salad (apples, walnuts, and raisins) are found here, and I think including the grated apple really contributed to the extra moist finish. Add to that the use of soymilk (instead of apple juice - the recipe gives the option of one or the other), and using one entire mashed banana to replace the ¼ cup of oil, this may be a formula in the making for future oil free bread adventures. And not to be forgotten, raisins also add some moistness. The batter is spiced up with cinnamon and allspice, the perfect complement to the fruity flavors, with vanilla extract adding to the dessert-like taste of the bread. This bread was delicious warm out of the oven, at room temperature, toasted, and even straight from the refrigerator (if you find you need to store it for more than a few days).

Keeping it "McDougall Friendly" checklist:

• Use whole wheat pastry flour instead of all-purpose (white) flour.
• Use the soymilk option for the liquid, as opposed to the apple juice, for a moister outcome.
• Substitute one mashed banana for the ¼ cup oil.