3 c. chopped unpared apples
3 c. Gold Medal all-purpose flour
2 1/2 c. sugar
1 1/4 c. vegetable oil
4 eggs, beaten
1 tbsp. plus 1 tsp. vanilla
2 tsp. ground cinnamon
1 1/2 tsp. salt
1 1/2 tsp. baking soda
1 tsp. ground cloves
1/2 tsp. baking powder
2/3 c. raisins
1/2 c. chopped nuts

Heat oven to 325 degrees. Generously grease bottoms only of 2 baking pans, 9 x 5 x 3 inches. Beat all ingredients on low speed, scarping bowl constantly, 1 minute. Beat on medium speed 1 minute. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 1 hour. Cool 10 minutes; remove from pans. Cool completely before slicing. Store in refrigerator. 2 loaves.

If using self-rising flour, omit salt, baking soda and baking powder.

Zucchini Bread: Substitute 4 cups coarsely shredded zucchini for the apples (do not shred in blender). Omit raisins and increase nuts to 1 cup.