1/3 cup sugar
1/3 cup Gold Medal flour
1/3 cup warm milk (90-100 degrees)
1 teaspoon quick-rise yeast*
1/3 cup sugar
1/2 teaspoon McCormick’s ground cinnamon
For the Bread:
1 cup all-purpose flour
3/4 cup whole wheat flour
1 cup Domino sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
3/5 cup vegetable oil
2 teaspoons vanilla
2 cups peeled and finely chopped apple
1 cup chopped nuts, divided
In a small bowl, mix sugar, flour and milk with the yeast and set in a warm place(**see note) for 10-15 minutes until the mixture shows bubbles on the top.
Meanwhile, preheat oven to 350 degrees F. Combine sugar and cinnamon in a small bowl. Grease two loaf pans well with butter and then sprinkle about half the cinnamon sugar mixture over the bottom and sides of the pans, reserving the rest for topping.
In a medium bowl, place flours, sugar, baking powder, baking soda and spices and whisk with a fork to mix well. In large bowl of electric mixer, place eggs, oil and vanilla.
With machine on low, add the yeast mixture and then stir in the dry ingredients until well mixed do not over beat. Stir in the apples and half of the nuts by hand. Spoon into prepared bake pans, dividing equally.
Combine the remaining cinnamon sugar mixture with the remaining nuts and sprinkle the tops of the loaves. Bake for 50 minutes or until a toothpick inserted in the center comes out without any wet crumbs attached.
Place pans on a cooling rack and let stand 5 minutes, then carefully invert onto cooling rack and remove pans to continue to cool