Easy Whole Wheat Apple-Raisin Bread

star rating (11) rate this recipe »
whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: one 8 1/2" x 4 1/2" loaf

Recipe photo

Quick breads — easy, stir-together batter breads — are a great place to try whole wheat flour. When they're darker in color like this one, your family will never know you're treating them to some healthy fiber along with a delicious slice of bread. This tasty loaf, packed with raisins and nuts, is pleasantly dense, with a crisp crust and moist interior. It's best to let it rest overnight before serving, as several readers have suggested below. Thanks to "janiebakes," on our King Arthur community, for posting an apple cake recipe that inspired this bread.

Easy Whole Wheat Apple-Raisin Bread

star rating (11) rate this recipe »
whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: one 8 1/2" x 4 1/2" loaf
Published: 04/10/2012

Ingredients

  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 cup applesauce
  • 2 tablespoons boiled cider, apple juice, or water
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated fresh ginger root or 1/2 teaspoon ground ginger, optional
  • 2 1/4 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
  • 1 cup raisins, golden or dark
  • 3/4 cup chopped walnuts or pecans
  • coarse white sparkling sugar or cinnamon-sugar, for sprinkling on top, optional

Tips from our bakers

  • Can you leave out the nuts? Substitute another dried fruit for the raisins? Sure. We suggest adding 1 1/2 to 2 cups of your favorite combination of dried fruits/nuts/chips; but if you want a plain applesauce loaf, that's OK, too. Understand your loaf will be a bit smaller.
  • The texture and flavor of this loaf are improved by a rest after baking. Wrap the completely cool loaf in plastic, and set it aside for several hours, or overnight, before slicing.

Directions

1) Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan.

2) Beat the butter and sugar until smooth. Beat in the egg; scrape the bottom and sides of the bowl, and beat until smooth.

3) Beat in the applesauce and boiled cider, juice, or water.

4) Stir in the baking soda, baking powder, salt, cinnamon, ginger, and flour, mixing until well-combined.

5) Stir in the raisins and nuts.

6) Spoon the batter into the prepared pan, smoothing the top. Sprinkle with coarse white sparkling sugar or cinnamon-sugar, if desired.

7) Bake the bread for 60 to 70 minutes, until a toothpick inserted into the center comes out clean. The center of the loaf should register at least 200°F on an instant-read thermometer; when the tip of the thermometer is inserted just under the crust, it should read at least 175°F.

8) Remove the bread from the oven, and after 10 minutes turn it out of the pan onto a rack to cool. When completely cool, wrap tightly in plastic, and store at room temperature. The loaf will remain fresh for several days; for longer storage, freeze.

Yield: one 8 1/2" x 4 1/2" loaf.

Nutrition information

Serving Size: 72g Servings Per Batch: 16 Amount Per Serving: Calories: 229 Calories from Fat: 91 Total Fat: 10g Saturated Fat: 4g Trans Fat: 0g Cholesterol: 39mg Sodium: 180mg Total Carbohydrate: 32g Dietary Fiber: 3g Sugars: 19g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 04/12/2014
  • Erika from Dunedin, New Zealand
  • Because I prefer my breads much less sweet, I use a different recipe for applesauce "bread," but this makes a beautiful, beautiful basis for a fast, simple, very delicious applesauce "cake." To present it as a cake and have folks at a party accept it as such, I use all-purpose flour instead of the whole wheat (1:1 substitution) and chopped dates instead of raisins. Baked in a loaf pan it works as slices to pick up at a buffet or plated with a drizzle of custard sauce.
  • star rating 09/17/2013
  • patelhn from KAF Community
  • I don't really get a huge apple flavor but the bread still tastes great. I substituted one stick of butter with non-fat plain greek yogurt (added a 1/4 cup more sugar to compensate for the fact that it was plain), used brown sugar instead of white, and grated 2 apples/chopped a third into the batter instead of apple sauce/cider. Tastes great (and is a bit more healthy than the version with more butter)!
  • star rating 03/12/2013
  • Donna from Holly Springs, NC
  • The flavor was wonderful. However, with two tries it still came out a bit dry. I sifted, measured, timed - not sure what I did wrong.
  • star rating 01/08/2013
  • vnielson14 from KAF Community
  • Really good. Ate some the day it was baked (couldn't wait) and some the next day. The pieces I ate the first day were good, but rather crumbly. The next day was best. It was more moist and the texture was better. I had to force myself to share.
  • star rating 01/02/2013
  • Gwendolyn from Naples, FL
  • The flavor of this bread is AMAZING, and after sitting overnight, the texture turns out perfect. The only problem I had was the center of the bread never baked completely, while the edges burned. I used glass loaf pan, and I followed the temp and time instrux given in the recipe. Any suggestions on how to fix this problem?
    I would try baking the bread in a metal pan next time. Did you use a thermometer to see if the bread was done? Also, with quick bread, people tend to over fill the pan (or use a pan that is too small). I suggest only filling the pan 1/2 to 2/3 of the way. Happy baking. Betsy@KAF
  • star rating 05/19/2012
  • Naughtysquirrel from KAF Community
  • this was delicious - the flavor really does improve with an overnight rest - an important tip that should be used
  • star rating 05/02/2012
  • Darcy from Michigan
  • This bread is absolutely delicious! I didn't have nuts so I used a mix of raisins and dried cherries and it was fantastic. Will definitely make again!
  • star rating 04/27/2012
  • Huntley51 from KAF Community
  • I made this bread last night, and it was superb. The texture is great. I added a whole cup of chopped walnuts and I used 1/2 cup each of dark and golden raisins and also a 1/4 cup of chopped dried cranberries. I love for my bread to be fruity and tasteful. I also threw in a dash of ground cloves to hint the whole wheat flavor. I will make again and again.....Thanks KAF
  • star rating 04/22/2012
  • Amanda C from KAF Community
  • This bread smelled wonderful while it was baking. I added 1/2 cup of cinnamon flav-r bites.
  • star rating 04/22/2012
  • jronde from KAF Community
  • Excellent! Followed recipe.. used KA Whole-Wheat ,fresh ginger and my own no sugar applesauce... moist and full of flavor!
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