The whole wheat flour in this recipe gives the bread a nutty flavor that’s a perfect background for the apples and raisins. I use the largest holes on a box grater for the apples, and I peel and grate them immediately before incorporating them into the batter.
Cut the bread into thin slices and serve with butter or cream cheese.
Keep the bread under a cake dome or loosely wrapped in plastic wrap on the day it is made. Wrap in plastic wrap and aluminum foil and keep at room temperature for up to 3 or A days. Freeze for longer storage.
© 2008 Nick Malgieri. All rights reserved.