Steps

• Step 1

  Grease the bottom of a standard loaf pan - we do not recommend the disposable kind for this bread - with vegetable shortening.

• Step 2

  When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

• Step 3

  Combine the topping ingredients in a small bowl and set aside.

  Ingredients

  • 2 Tablespoon sugar

  • 2 Tablespoon brown sugar

  • 1/4 Teaspoon ground nutmeg

• Step 4

  Sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

  Ingredients

  • 2 Cup all-purpose flour

  • 1 Teaspoon baking soda

  • 1 Teaspoon baking powder

  • 1/2 Teaspoon ground cinnamon

  • 1/2 Teaspoon ground nutmeg

  • 1/2 Teaspoon Salt

• Step 5

  In a large mixing bowl, combine the sugar, shortening, eggs, and vanilla. Beat until light and fluffy using a stand mixer or handheld mixer, about 1-1/2 minutes. Do not overbeat. Stir in sifted dry ingredients. Gently stir in the apples and walnuts using a wooden spoon.

  Ingredients

  • 1 Cup sugar

  • 1/2 Cup vegetable shortening, plus more as needed

  • 2 Large eggs

  • 1 Teaspoon vanilla extract

  • 2 Large Granny Smith Apples, Peeled and Diced

  • 1/2 Cup walnuts, chopped

• Step 6

  Transfer the batter to the prepared loaf pan. Sprinkle the topping evenly over the batter.

• Step 7

  Turn a rimmed baking sheet or empty cake pan upside down and lay it on the grill grate. Set the loaf pan with the batter on top. This keeps the bottom of the loaf from overcooking.

• Step 8

  Bake for 50 minutes, or until the loaf is nicely browned and has begun to pull away from the sides of the pan. A wooden skewer or pick should come out clean when inserted in the middle of the loaf.

  00:50

  350 ˚F / 177 ˚C

• Step 9

  Transfer the pan with the bread to a wire rack for 10 minutes to cool. Run a table knife or thin-bladed spatula around the edge of the pan to loosen the bread. Gently turn out of the pan; finish cooling on the wire rack. Enjoy!