Apple Raisin Bread Recipe

5 2 1
Apple Raisin Bread Recipe
Apple Raisin Bread Recipe photo by Taste of Home
Publisher Photo

Apple Raisin Bread Recipe

Read Reviews
5 2 1
Publisher Photo
I've been making this bread for many years. It smells so good in the oven and tastes even better. I make bread almost every Saturday, and it doesn't stay around long with our sons home from college in the summer.
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MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 30 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 30 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°), divided
  • 1 teaspoon sugar
  • 3 large eggs, beaten
  • 1 cup applesauce
  • 1/2 cup honey
  • 1/2 cup canola oil
  • 2 teaspoons salt
  • 8 to 9 cups all-purpose flour
  • 1-1/2 cups diced peeled apples
  • 1-1/2 cups raisins
  • 2 tablespoons lemon juice
  • 2 tablespoons cornmeal
  • GLAZE:
  • 1 large egg, beaten
  • Sugar

Directions

In a small bowl, combine yeast, 1/2 cup water and sugar; set aside. In a large bowl, combine eggs, applesauce, honey, oil, salt and remaining water; mix well. Stir in yeast mixture. Gradually add enough flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 10 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down and turn over in bowl. Cover and let rise 30 minutes. In a small bowl, combine the apples, raisins and lemon juice. Divide dough into three parts; knead a third of the apple mixture into each part. Shape each into a round flat ball. Place each in a greased 8-in. round baking pan that has been sprinkled with cornmeal. Cover and let rise until doubled, about 1 hour.
Brush each loaf with egg and sprinkle with sugar. Bake at 350° for 30-35 minutes or until bread sounds hollow when tapped. Yield: 3 loaves.
Originally published as Apple Raisin Bread in Taste of Home August/September 1993, p33

Nutritional Facts

1 slice: 135 calories, 3g fat (0 saturated fat), 18mg cholesterol, 105mg sodium, 25g carbohydrate (8g sugars, 1g fiber), 3g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°), divided
  • 1 teaspoon sugar
  • 3 large eggs, beaten
  • 1 cup applesauce
  • 1/2 cup honey
  • 1/2 cup canola oil
  • 2 teaspoons salt
  • 8 to 9 cups all-purpose flour
  • 1-1/2 cups diced peeled apples
  • 1-1/2 cups raisins
  • 2 tablespoons lemon juice
  • 2 tablespoons cornmeal
  • GLAZE:
  • 1 large egg, beaten
  • Sugar
  1. In a small bowl, combine yeast, 1/2 cup water and sugar; set aside. In a large bowl, combine eggs, applesauce, honey, oil, salt and remaining water; mix well. Stir in yeast mixture. Gradually add enough flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 10 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  2. Punch down and turn over in bowl. Cover and let rise 30 minutes. In a small bowl, combine the apples, raisins and lemon juice. Divide dough into three parts; knead a third of the apple mixture into each part. Shape each into a round flat ball. Place each in a greased 8-in. round baking pan that has been sprinkled with cornmeal. Cover and let rise until doubled, about 1 hour.
  3. Brush each loaf with egg and sprinkle with sugar. Bake at 350° for 30-35 minutes or until bread sounds hollow when tapped. Yield: 3 loaves.
Originally published as Apple Raisin Bread in Taste of Home August/September 1993, p33

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Reviews forApple Raisin Bread

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abreendre User ID: 1799143 87
Reviewed Feb. 21, 2012

"This is well worth the time and trouble"

MY REVIEW
susanmcq923 User ID: 566523 249
Reviewed Jan. 15, 2008

"I have made this recipe many times and it is excellent!"

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