Glazed Apple Bread

I really try to cook seasonally; when apples are $1 a pound, I can't help but buy them up. And then watch them sit on the counter because I forget they are there. When I do notice said apples, I am usually in a mad rush to use them all up before they go bad. And what better way to use up fruit then putting in a bread? I can't recall where this particular recipe came from, but I can tell you that I can't wait to make it again! This last time, I put it into muffin tins (makes a dozen) instead of a bread pan and didn't glaze them. They don't rise very much, so make sure you fill them up real full if you do it this way. If you're not one for sweets, you could easily half the sugar in these and still come out fine.



GLAZED APPLE BREAD

½ cup canola oil
1 cup sugar
1 tsp vanilla
1 large egg
2 cups unbleached flour
½ tsp cinnamon
½ tsp salt
2 tsp baking powder
2 T milk
½ c raisins
2 large apples, finely chopped
½ c walnuts, chopped

glaze:
½ c powdered sugar
1 T water
2 T melted butter

Combine oil, sugar and vanilla and cream until light and fluffy. Add eggs and beat well. Sift together flour, cinnamon, salt and baking powder. Add milk, raisins, apples, nuts and dry ingredients to mixture and stir only until flour is well dampened. Bake in well-greased loaf pan for 50-60 minutes at 350 degrees. Cool; remove from pan. Combine glaze ingredients; mix well and pour over loaf. Let glaze set before wrapping loaf tightly. Best if made day prior to serving.