Prep 10 mins
Cook 55 mins
This is a quick way to make a moist and yummy raisin bread. The longer it sits, the better it gets!! This freezes well after it is baked.
- 2 1⁄3 cups Bisquick
- 3 eggs
- 1 cup brown sugar
- 1 1⁄2 cups applesauce
- 1⁄2 cup vegetable oil
- 1⁄2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 cup raisins
- In mixing bowl beat eggs, add sugar,applesauce,oil,cinnamon,and vanilla. Beat until mixed.
- Add bisquick and mix well.
- Stir in raisins and pour into prepared loaf pan.
- Bake at 350 until top springs back when touched.
- This rises a lot and the top usually splits.
- Wrap in foil while warm.
This was very nice, it was so tasty and moist it tasted a bit like a dumpling we make here in Scotland called clootie dumpling, I think it was the Bisquick mix I used that gave it that flavour. I used Low Fat Bisquick Substitute#75577 it has w/w flour in it and gives it a nice texture. I also used my home made apple sauce. The girls at work loved this one, so I will be making this again. Thank you for posting. Made for harvest moon apple festival Oct 2010.
Mmmm - what a treat this bread was! I made two loaves, one to enjoy right away and the other to save for the next day. This bread is so moist and delicious, and I loved the apple flavor. I'd never baked with Bisquick before and I wonder if it was what helped make the bread so moist. And as you said, letting it sit a day or so really does make the bread moister and even more delicious -- although it was fantastic on the day I made it! I'll definitely make this bread again -- it's going into my permanent file as a keeper. (Made as congratulations for Country Cook being Chef of the Day in August 2010.)