One Stop Eats

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Apple Raisin Bread

“An apple a day keeps the doctor away!”

“But, if I ate the same fruit daily I’d be so so bored!”

Apples… yum, but not every single day! Apple juice… yummm! All the mushy apple fiber that gets thrown out every time I juice apples….. sad! sad! sad! I love the home-fresh taste of apple juice, but tossing that apple fiber in the compost pile makes my heart ache. That’s when this recipe was born. I do agree that you can’t possibly make bread/ muffins/ scones/ other baked foods every time you juice fruits, but for the times you are enthusiastic enough to do it, here’s some thing. Besides, it reduces the chore of making breakfast for a good week (ummmmm! that’s if the loaf lasts a whole week! :) )

Apple Raisin Bread

Apple Raisin Bread

Apple Raisin Bread

Ingredients:

  • 1 3/4 cup all purpose flour
  • 1 1/2 teaspoon baking soda
  • 1/4 cup brown sugar (add more if you like it sweet)
  • A pinch of salt
  • Ener-G egg replacer equivalent to 2 eggs or just 2 eggs
  • 1 cup minced apples (if using the mush left over after juicing apples, add 1/4 cup water)
  • 1 teaspoon vanilla extract
  • 3/4 cup milk (2% is ok)
  • 1/4 cup vegetable oil
  • 1/2 teaspoon cinnamon powder
  • 1/2 teaspoon cardamom powder (optional)
  • 1/4 cup raisins (any kind)

Preheat the oven to 350 degrees.

In a bowl combine the flour, baking soda, sugar, salt, cinnamon and cardamom.

In a separate bowl combine all the wet ingredients, i.e. vanilla extract, milk and oil. Mix it all together.

Add the apple mush, raisins and the wet ingredients to the dry ones. Add the egg substitute  as well. Fold it together.

If this is looking too dry add the water. Fold everything together. You don’t want to over do it. Just use a spatula, and the process of folding shouldn’t take you more than a minute.

Grease a 9″x5″ bread pan and sprinkle some flour on the bottom and the sides. Add all the batter in and bake it for 60 minutes.

Please do the toothpick test, because of variance with ovens the baking time could vary.

Let it cool for a little bit and it’s ready to have.

Note: This bread recipe will not make a very sweet bread. If you’d like it sweeter, add more sugar and taste the batter. I like it just the way it is, ok, maybe a little drizzled honey on top with a nice cup of coffee.

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3 comments on “Apple Raisin Bread

  1. Meenakshi Matai
    May 6, 2010

    Comment received from a friend: “I used your recipe for Apple Raisin Bread on onestopeats! Loved it! Thanks for sharing!”

    • Meenakshi Matai
      May 10, 2010

      Contd. “I followed the recipe but feel that some more sugar was needed or better half oil and half applesauce! Let me know if you try it b4 I do”

      My reply: “I don’t really like “sweet” breads and prefer the semi sweet version so they are more breakfast than dessert.
      You mean store bought applesauce? If yes, then I’d say instead of that try increasing the mashed apples and let me know how it works. I have tried reducing the oil to 1/8th cup instead of 1/4th cup and it worked but not too great. It might work better if you use real eggs and not substitute.”

  2. Madhavi
    February 23, 2012

    Meenakshi, this is an awesome recepi. I used two banana’s instead of apple. Bread was soft and moist. Thanks for giving me demo on the other day. :)

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This entry was posted on November 15, 2009 by in American, Appetizers, Breads, Cuisine, Recipes, Vegetarian and tagged , , , .

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