Prep 30 mins
Cook 1 hr
Best of two worlds, apple pie and bread all in one. Be sure and soak your raisins in a bowl of warm water to plump them up. By doing this the raisins won't have to try to soak up the liquid in the bread and your bread will be much moister.
- 1 (21 ounce) can apple pie filling
- 1 cup butter, softened
- 1⁄2 cup white sugar
- 1⁄2 cup brown sugar, packed
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon apple pie spice
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 3⁄4 cup raisins
- 3⁄4 cup walnuts, chopped
- Preheat oven to 350 degrees.
- Spray a 9 x 5 loaf pan with cooking spray. In a medium bowl, use a fork to break up apples in the filling; set aside.
- With mixer in large bowl cream together butter and sugars. Stir in eggs, apples, and vanilla until well blended.
- Sift together flour, baking soda, apple pie spice, cinnamon, and salt.
- Stir into apple mixture, then stir in raisins and walnuts.
- Pour into prepared pan.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean. Let bread cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
Okay, I admit I had to make a few changes: I didn't add the raisins or walnuts (I must have used them all up over the holidays) and I used 2 pint jars of Vera's Apple Pie in a Jar for the apples since I didn't have any of the store-bought stuff. Despite the changes, this bread came out beautiful - moist on the inside and a little crispy on the outside (yum!). I did 2 trays of mini bundts with this recipe and baked them for just 16 minutes. This is an amazing cake-like bread that I'll definitely be making again! Thanks so much for submitting! :)
I made this for the first time today. My husband and I had a small slice for dessert. It was fantastic!!! I made a couple minor changes, and I made a maple and brown sugar glaze for on top. Thank you so much for sharing this recipe!!! ????
This is a delicious breakfast bread. Thank you for the note about soaking the raisins, which I normally do not do. This bread was extra moist without being sticky, and the harder, dark brown part around the edges and top were scrumptious.