1-1/4 cups all-purpose flour
1-1/4 cups light or whole buckwheat flour
2 cups granulated sugar
1-1/2 tsp. baking soda
1/2 tsp. salt
1-1/2 cups vegetable oil
4 eggs, lightly beaten
11/2 cups milk
1 tsp. vanilla extract
1 jar (10 oz.) prepared poppy seed filling
2 cups finely chopped apples
1 cup chopped walnuts

Preheat oven to 350°. Sift first five ingredients into large mixing bowl. Beat in oil, eggs, milk and vanilla. Stir in poppy seed filling, apples and walnuts. Divide batter evenly among 4 mini-loaf pans or 2 large pans (5- x 9-inch). Bake until toothpick inserted in center comes out clean (small pans, about 35 minutes; large, about 50 minutes). Cool in pans about 5 minutes, then remove. Delicious warm or at room temperature.