Apple Bread

1 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon ground nutmeg

1 beaten egg

1 cup sugar

1 1/2 cups finely shredded, peeled apple

1/4 cup cooking oil

1/2 cup chopped walnuts or pecans, toasted

1. Grease the bottom and 1/2 inch up sides of an 8x4x2- inch loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Making a well in center of flour mixture; set aside

2. In another medium bowl, combine egg, sugar, apple, and oil. Add apple mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.

3. Bake in a 350 degree F oven for 50-55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

Zucchini Bread: Prepare as above, except substitute 1 Cup finely shredded, unpeeled zucchini for the apple.