Whole Grain Apple Raisin Bread

Name: Whole Grain Apple Raisin Bread
Yield: Makes one 8½ × 4½ × 2¾-inch (21 × 11 × 7-cm) loaf, 12 to 16 slices
Cuisine: United States
Ingredients: ½ cup (about 2 ounces/60 grams) walnut pieces, coarsely chopped; ⅔ cup all-purpose flour (spoon flour into a dry-measure cup and level off); 2 large eggs; ½ cup light brown sugar; ⅔ cup whole wheat flour; ¾ teaspoon baking soda; 2 large tart apples, such as Granny Smith; One 8½ × 4½ × 2¾-inch (21 × 11 × 7-cm) loaf pan, buttered and the bottom lined with a rectangle of parchment or buttered wax paper cut to fit; ½ teaspoon ground cinnamon; ⅔ cup vegetable oil, such as canola

Preparation info

Makes
one 8½ × 4½ × 2¾ inch
loaf

Difficulty
Easy

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

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.

Ingredients

⅔ cup all-purpose flour (spoon flour into a dry-measure cup and level off)
⅔ cup whole wheat flour

Americas
United States
Bread
Vegetarian

Method

Set a rack in the middle level of the oven and preheat to 350°F (180°C).
Combine the flours, baking soda, and cinnamon in a bowl and stir well to mix.
In a separate large bowl, whisk the eggs to break them up and whisk the sugar into the eggs. Whisk in the oil and set the bowl aside.
Quickly peel and grate the apples into a shallow bowl—you