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Apple Raisin Bread

 Apple Raisin Bread
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.
48 ServingsPrep: 25 min. + rising Bake: 30 min.


  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°), divided
  • 1 teaspoon sugar
  • 3 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 egg, beaten
  • Sugar


  • 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 of 2

Apple Raisin Bread (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 slice) equals 135 calories, 3 g fat (trace saturated fat), 18 mg cholesterol, 105 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.