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    You are in: Home / Recipes / Apple Raisin Bread Recipe
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    Apple Raisin Bread

    Apple Raisin Bread. Photo by WiGal

    1/1 Photo of Apple Raisin Bread

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    Annacia's Note:

    I really enjoy making bread in the colder months. This loaf is one that I have played with a lot and it works no matter what I do to it. I have added nuts, vanilla, cinnamon/ginger, changed the apples to dried cherries( non sugared). I have used applebutter in place of applesauce and trimmed down the honey. Well, you get the idea. 8" cake pans are the perfect thing for baking this bread. It will make 3 loaves.

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    Ingredients:

    Servings:

    Units: US | Metric

    GLAZE

    Directions:

    1. 1
      In a small bowl, combine yeast, 1/2 cup water and sugar; set aside. In a large bowl, combine eggs, applesauce, honey, oil, salt and remaining water; mix well.
    2. 2
      Stir in yeast mixture.
    3. 3
      Gradually add enough flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 10 minutes.
    4. 4
      Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and turn over in bowl.
    5. 5
      Cover and let rise 30 minutes. In a small bowl, combine apples, raisins and lemon juice. Divide dough into three parts; knead one-third of the apple mixture into each part.
    6. 6
      Shape each into round flat balls. Place each in a greased 8-in. round baking pan that has been sprinkled with cornmeal. Cover and let rise until doubled, about 1 hour. Brush each loaf with egg and sprinkle with sugar.
    7. 7
      Bake at 350°F for 30 to 35 minutes or until brown sounds hollow when tapped.

    Ratings & Reviews:

    • on September 26, 2009

      55

      Wonderful bread! And my 16 month grandson who has dairy allergies could eat this and gave it the MORE rating via signing. The toast is remarkable! I used my KA mixer to knead this-the entire flour amount (8 cups) and went just fine. For last rising, I put one third in an 8 inch pan, one third in regular size loaf pan, and remaining one third in two mini loaf pans-and they all fit into my oven at the SAME time and took almost 35 minutes to bake. I plan on using some leftovers for French toast and Apple Nut Bread Pudding. I can see after cutting it that I did need to mix in the fruit mixture better than I did. Today, am serving with a St. Croix Falls, Wisconsin wine, Almond 'feta Cheese' Spread With Herb Oil (Vegan), Awesome Baked Ham, squash, corn on the cob,and The Only Blueberry Pie Recipe You'll Ever Need. Thanks Annacia for a keeper. Made for Photo Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 24, 2008

      45

      This was good I made it with whole wheat flour and the rest as directed in the recipe. I am wondering why its not baked in Loaf pans? I think next time I would bake in loaf pans.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 18, 2008

      55

      Wow! This really is a resilient recipe! I forgot to add the egg at first, so I added it after kneading, had to reknead and then add some more flour. It still turned out pretty tasty (luckily I only made 1/3 recipe)! I'll definitely make this again so I can do the recipe the right way!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Apple Raisin Bread

    Serving Size: 1 (53 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 135.7
     
    Calories from Fat 26
    19%
    Total Fat 2.9 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 17.6 mg
    5%
    Sodium 105.7 mg
    4%
    Total Carbohydrate 24.7 g
    8%
    Dietary Fiber 0.9 g
    3%
    Sugars 6.4 g
    25%
    Protein 2.9 g
    5%

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