Whole Grain Apple Raisin Bread

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Preparation info

  • Makes

    one 8½ × 4½ × 2¾ inch

    • Difficulty


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.


  • cup all-purpose flour (spoon flour into a dry-measure cup and level off)
  • cup whole wheat flour
  • ¾ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 2 large eggs
  • ½ cup light brown sugar
  • cup vegetable oil, such as canola
  • 2 large tart apples, such as Granny Smith
  • ½ cup dark raisins
  • ½ cup (about 2 ounces/60 grams) walnut pieces, coarsely chopped
  • 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


  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 should have about 2 cups of grated apple.
  5. Use a large rubber spatula to fold the flour mixture into the egg mixture. Quickly fold in the apples, raisins, and walnuts.
  6. Scrape the batter into the prepared pan and smooth the top. Bake the bread until it is well risen and a toothpick or a narrow-bladed knife inserted into the center of the bread emerges clean, 35 to 40 minutes.
  7. Cool the bread in the pan on a rack for 5 minutes, then unmold it and cool it completely on a rack. Transfer the bread to a platter or cutting board before serving.


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.