Sour Cream Apple Cardamom Quick Bread

Makes two 9-by-5-inch or 8 1/2-by-4 1/2-inch loaves.

8 tablespoons (1 stick) butter, softened
1/2 cup vegetable oil
1 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/2 teaspoons ground cardamom
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 1/2 cups flour
1 cup chopped walnut
2 cups grated apples, such as Gala or Fuji (no need to peel)

Preheat oven to 350F. Butter and flour two 6- to 8-cup loaf pans and
reserve.

In a mixer, cream together the butter, oil and sugars. Add the eggs,
vanilla and sour cream.

Sift together the cardamom, salt, baking powder, baking soda and
flour. Mix into the creamed ingredients, a little at a time, until
incorporated, taking care not to over mix. Stir in the walnuts and
apple.

Divide batter between the prepared pans. Tap pans on the counter to
remove any air bubbles. Bake for approximately 60 to 65 minutes, or
until a toothpick poked in centers comes out clean. Rotate pans
halfway through baking. After 45 minutes, place sheets of foil
loosely over loaves to prevent over browning. (Ovens bake differently,
so use your best judgment and a doneness test when gauging cooking
time for baked goods.)

Cool in pans for 10 minutes, then remove to a rack and turn right-side-up to cool completely.

Source of recipe: MC / Kathy Casey