1 tsp. grated lemon zest
Preheat oven to 350 F. Grease and flour an 8"x4" inch loaf pan.
Rehydrate apples in reconstituted apple juice concentrate for at least 5
minutes. Drain well before using.
Cream the sugar and butter together in a large bowl. Beat in the eggs.
Sift in the flour, baking powder and baking soda; stir to combine.
Add the apples, walnuts, lemon juice and lemon zest. Mix thoroughly; Pour into the prepared pan.
Bake for 1 hour, or until a skewer inserted into the center comes out
clean. Let cool in the pan for 10 minutes; turn out of the pan onto a
wire rack. Cool completely before cutting.
Yield: 12 – 16 slices