Rocky Mountain Apple Bread

4 large eggs
2 cups granulated sugar
1/2 cup buttermilk
1/2 cup mayonnaise
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 medium-size tart green apples, such as Newton Pippin
1 cup raisins
1 cup chopped walnuts

In a large bowl, beat eggs, sugar, buttermilk, mayonnaise and vanilla extract until smooth. In another bowl, mix flour, salt, baking powder, baking soda and cinnamon. Add to egg mixture and stir just until combined.

Core apples and chop. Add to batter with raisins and nuts; stir just to mix. Spread batter evenly in 2 greased and floured 9 x 5-inch loaf pans. Bake at 375 degrees F until a slender wooden pick inserted in the center comes out clean, about 1 hour and 10 minutes.

Let bread cool in pans on a rack for 10 minutes, then turn out onto a rack to cool completely.

Makes 2 loaves, 1 3/4 pounds each