Apple Walnut Raisin Bread
From dond 14 years ago
- 45 min to make
- Serves 12
This extremely easy to prepare loaf is adapted from one of master baker Nick Malgieri's recipes. Be sure the eggs are at room temperature and that you allow the loaf to cool before attempting to remove it from the pan or slicing it.
Ingredients
- 2/3 cup all-purpose flour shopping list
- 2/3 cup whole wheat flour shopping list
- ¾ tsp baking soda shopping list
- ½ tsp ground cinnamon shopping list
- 2 large eggs (at room temperature) shopping list
- ½ cup light brown sugar, tightly packed shopping list
- 2/3 cup vegetable oil shopping list
- ½ cup walnut pieces shopping list
- ½ cup dark raisins shopping list
- 2 large apples such as Granny Smith shopping list
How to make it
- Preheat oven to 350° F. and butter a standard loaf pan. For added convenience in removing the baked loaf, cut a piece of parchment paper to fit the bottom of the loaf pan, place it in the buttered pan, and brush the paper with a little melted butter.
- Whisk together flours, baking soda, and cinnamon.
- In a medium-sized bowl, whisk the eggs vigorously, adding the sugar a little at a time until all of the sugar is mixed in and there are no clumps. Continue whisking and add the oil until the mixture is fairly smooth.
- Peel and core the apples, then quickly grate them into a separate bowl. You should have about 2 cups of grated apple.
- With a spatula, fold the flour mixture into the eggs, sugar, and oil until it is just incorporated, then fold in the raisins, walnuts, and grated apples.
- Pour the batter into the prepared loaf pan and bake for 35 to 40 minutes, or until a tester inserted into the loaf comes out clean.
- Let the loaf cool in the pan for at least five minutes before attempting to turn it onto a wire rack. Once the loaf is out of the pan, let it cool on the rack for at least 30 minutes before slicing.
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