Grainy Apple Raisin Bread

This quickbread is all about the apple and grainy flavours - boiled cider is packed with rich, caramelized fruit notes and apple butter even more so! Adapted from Gourmet's October 1991 magazine.

• Ready In: 1 hr 55 mins
• Serves: 10
• Yields: 1 loaf

Ingredients

• 1  cup apple cider
• 1  orange, juice and zest of
• 3  tablespoons  ground flax seeds
• 1  cup apple butter
• 1⁄4 cup canola oil
• 1  egg
• 1  teaspoon vanilla
• 1  tablespoon honey
• 1⁄2 cup dark brown sugar
• 1⁄2 cup  multi-grain hot cereal
• 1⁄2 cup  multi-grain flour or 1⁄2 cup  twelve grain flour
• 1  cup all-purpose flour
• 1  teaspoon pumpkin pie spice
• 1⁄2 teaspoon sea salt
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1  cup golden raisin, soaked in hot water and drained

Directions

1. In a saucepan, reduce the apple cider until only 1/4 cup is left. Let cool.
2. Preheat oven to 350F, grease a large 9x5" loaf pan.
3. Heat the orange juice and pour into a large bowl. Whisk in the zest and flaxseed. Let sit 2-3 minutes.
4. Mix in the apple butter, oil, egg, vanilla, honey, brown sugar and apple cider reduction.
5. Stir in the cereal, flours, spice, salt, baking powder, and baking soda until just combined.
6. Fold in the raisins.
7. Cover pan with foil and bake 45 minutes, then remove foil and bake a further 1/2 hour, or until a tester comes out clean.
8. Cool in the pan before turning out.