Ingredients
5 tablespoons butter, softened, plus extra for the pan
2/3 cup packed brown sugar
1 large egg
3 tablespoons 2% milk
1/2 cup peeled and chopped apple
1 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup walnut pieces
1/2 cup dried dates, pitted and chopped
Description
This Recipe Comes To Us Courtesy Of The <a Href="http://chefann.com">Renegade Lunch Lady Chef Ann Cooper</a> And Her Book <em><a Href="http://www.chefann.com/html/about-chef-ann/books/lunch-lessons.html"> Lunch
Wholefoods
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