Ever so slightly adapted from the New York Times Bread & Soup Cookbook. Makes 1 loaf.
2 cups all-purpose unbleached flour
1 tsp baking soda
1 tsp kosher salt
1/2 tsp nutmeg
1 tsp cinnamon
1/4 tsp ground cloves
1/4 cup whole wheat flour
1/2 cup vegetable shortening
3/4 cup light brown sugar
1 tsp pure vanilla extract
1 cup grated tart apples (Granny Smith, Macoun, or a mix -- approx. 3 large apples)
1/2 cup buttermilk (made from powdered buttermilk, or fresh)
Preheat the oven to 350°F. Spray a loaf pan with baking spray.
Sift together first 6 ingredients. Stir in whole wheat flour. Set aside.
In a large bowl, or stand mixer, cream the shortening and sugar. Add vanilla and eggs, and stir to combine. Then, alternating a little bit at a time, add dry ingredients, buttermilk and apples to the egg mixture.
Pour the batter into the prepared loaf pan. Bake for 1 hour, until a skewer inserted into the thickest part comes out clean.
Let cool in the pan for 15 minutes, then turn out onto a rack and let cool to desired serving temperature.
Serve slightly warm with fresh whipped cream or vanilla ice cream, or serve cold. (Can be frozen.)