Recipe

Apple Walnut Raisin Bread Recipe

Add Step-by-Step Photos	Dond / All my dishes 1 month, 4 weeks ago This is one of the great Nick Malgieri's tastiest and easiest baked goodies. I have lost track of how many times I've made this -- because it's quick to fix, not overly sweet, and delicious. I use a lot of whole wheat flour, so mixing all-purpose flo... More Prep:15m Cook:40m Servings:12	Dond
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Ingredients

¾ cup whole wheat flour

¾ cup all-purpose flour

¾ tsp baking soda

½ tsp cinnamon

2 large eggs at room temperature

½ cup light brown sugar

⅔ cup vegetable oil

½ cup raisins (dark or golden)

½ cup chopped walnuts

2 large ripe apples, peeled, cored, grated

Directions

Preheat oven to 350° F. Generously butter a 9x5 loaf pan or completely coat inside of pan with cooking spray.

Mix flours, baking soda, and cinnamon in a large bowl and set aside.

In a separate bowl, whisk eggs, then whisk in sugar and continue whisking until smooth. Whisk in vegetable oil.

Fold flour mixture into egg-sugar mixture, being careful not to overmix, then fold in raisins and walnuts. Then fold in grated apples. NOTE: A good technique is to wait to peel, core, and grate the apples until after you have folded the raisins and nuts into the batter. This keeps the apples from turning brown and soft before baking.

Pour batter into loaf pan, smooth top with spatula, and bake in preheated oven for 35-40 minutes until golden brown on top and a toothpick inserted into bread comes out clean.

Cool bread at least 15-20 minutes on a wire rack before attempting to remove loaf from pan.

Slide a sharp knife along the sides and ends of the bread to make certain it is not stuck to the sides of the pan. Place a large plate on top of the loaf pan and then – holding the plate against the top – quickly invert the pan and allow the bread to slide out of the pan onto the plate. Lift the pan, place rack on top of the loaf, and invert bread and rack (see picture).

Allow the bread to cool thoroughly before slicing and/or wrapping in plastic wrap to store.

Final Note: The choice of spices is up to you. I use cinnamon and, occasionally, a pinch of allspice. You may want to vary the spice mixture to suit your own taste.

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Comments

ttaaccoo 1 month, 4 weeks ago said:
The last time I made a loafpan quickbread, I baked it in a black no-stick pan. basically, it overcooked around the sides and bottom and wasn't fit to eat. If Anyone has experience, I'm all ears. thank you! Would lining with parchment paper or tin foil un-do the problem?

I love Nick Malgieri's stuff, and his friend's recipes, Carlo Middione. (I am still at the 'dream' stage)

dond 1 month, 4 weeks ago said:
Actually, I do use parchment paper when I make this recipe, although I only line the bottom and ends with a three-inch-wide strip so that I can grasp the ends and use the parchment paper as a sort of "cradle." All of my loaf pans are non-stick, and I've not yet had a problem with overcooking at the sides. Of course, I am kind of obsessive about keeping an eye on things I bake.

One additional note: There is often a tremendous difference between the temperature setting for an oven and the actual temperature inside. This may be a problem for you. You may want to measure the actual cooking temperature against the setting. It also makes a difference if you open the oven door to check the degree of doneness. Every time the oven door opens, the cooking temp goes down about thirty degrees. Then, when the door closes, the oven has to heat up, subjecting whatever you're cooking to a blast of heat that may result in some scorching. Finally, there are wide variations among gas, electric, and convection ovens -- this may also present a problem. Apart from that, I have no idea why you experience some overcooking.

californiacook 1 month, 4 weeks ago said:
Yes, please. I'd like a slice. It must smell wonderful too. Thanks for sharing the recipe :)

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