Apple Walnut Raisin Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is one of the great Nick Malgieri's tastiest and easiest baked goodies. I have lost track of how many times I've made this - because it's quick to fix, not overly sweet, and delicious. I use a lot of whole wheat flour, so mixing all-purpose flour and whole wheat flour is never a problem for me. Read more . I always use King Arthur White Whole Wheat Flour and would strongly recommend using nothing else. Ingredients:
3/4 cup whole wheat flour |
3/4 cup all-purpose flour |
3/4 tsp baking soda |
1/2 tsp cinnamon |
2 large eggs at room temperature |
1/2 cup light brown sugar |
⅔ cup vegetable oil |
1/2 cup raisins (dark or golden) |
1/2 cup chopped walnuts |
2 large ripe apples, peeled, cored, grated |
Directions:
1. Preheat oven to 350° F. Generously butter a 9x5 loaf pan or completely coat inside of pan with cooking spray.
2. Mix flours, baking soda, and cinnamon in a large bowl and set aside.
3. In a separate bowl, whisk eggs, then whisk in sugar and continue whisking until smooth. Whisk in vegetable oil.
4. Fold flour mixture into egg-sugar mixture, being careful not to overmix, then fold in raisins and walnuts. Then fold in grated apples. NOTE: A good technique is to wait to peel, core, and grate the apples until after you have folded the raisins and nuts into the batter. This keeps the apples from turning brown and soft before baking.
5. Pour batter into loaf pan, smooth top with spatula, and bake in preheated oven for 35-40 minutes until golden brown on top and a toothpick inserted into bread comes out clean.
6. Cool bread at least 15-20 minutes on a wire rack before attempting to remove loaf from pan.
7. Slide a sharp knife along the sides and ends of the bread to make certain it is not stuck to the sides of the pan. Place a large plate on top of the loaf pan and then – holding the plate against the top – quickly invert the pan and allow the bread to slide out of the pan onto the plate. Lift the pan, place rack on top of the loaf, and invert bread and rack (see picture).
8. Allow the bread to cool thoroughly before slicing and/or wrapping in plastic wrap to store.
9. Final Note: The choice of spices is up to you. I use cinnamon and, occasionally, a pinch of allspice. You may want to vary the spice mixture to suit your own taste.
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