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Easy Whole Wheat Apple-Raisin Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

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.

At a glance

one 8 1/2" x 4 1/2" loaf
Nutrition information


Choose your measure:

  • 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


  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.
  9. 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.