Whole Grain Apple Raisin Bread

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Preparation info

  • Makes

    one 8½ × 4½ × 2¾ inch

    loaf
    • Difficulty

      Easy

Appears in

The Modern Baker

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

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

Method

  1. Set a rack in the middle level of the oven and preheat to 350°F (180°C).
  2. Combine the flours, baking soda, and cinnamon in a bowl and stir well to mix.
  3. 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.
  4. Quickly peel and grate the apples into a shallow bowl—you