2 c. unbleached flour
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon (use 2)
1/4 tsp. freshly grated nutmeg
3 eggs
1/2 c. (1 stick) unsalted butter, room temperature, cut into 4 pieces
1 tbsp. fresh lemon juice
1 tsp. vanilla
1/2 c. walnuts or pecans (2 oz.)
2 lg. tart apples (12 oz.), peeled, cored, quartered
Peel of 1 lg. lemon
1 1/3 c. sugar (8 3/4 oz.)

Butter 2 (8x4) baking pans (5 cups each). Dust lightly with flour, shaking off excess. Position rack in center of oven; preheat to 350 degrees.

Steel knife: Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and nuts in work bowl; mix 10 seconds, set aside. Combine apples, lemon peel in work bowl; chop coarsely using 3 on/off turns, then puree. Puree should measure 1 2/3 cups.

Add sugar and eggs; blend 1 minute. Add butter, lemon juice and vanilla and mix 1 minute longer. Add dry ingredients; blend using on/off turns. Do not over-mix.

Spoon batter into prepared pans, spreading evenly. Bake until loaves are browned, about 40-45 minutes. Cool in pans 10 minutes. Let cool completely.