Apple Raisin Bread

Lynnda Cloutier


This is another oldie but goodies from Gold Medal Flour.

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3 cups chopped unpared apples
3 cups flour
2 1/2 cups sugar
1 1/4 cups vegetable oil
4 eggs, beaten
1 tbsp. plus 1 tsp. vanilla
2 tsp. ground cinnamon
1 1/2 tsp. salt
1 1/2 tp. baking soda
1 tsp. ground cloves
1/2 tsp. baking powder
2/3 cup raisins
1/2 cup chopped nuts

Directions Step-By-Step

Heat oven to 325. Generously grease bottoms only of 2 baking pans, 9 x 5 inches. Beat all ingredients on low speed, scraping bowl constantly, 1 minute. Beat on medium speed 1 minutes. Pour into pans.
Bake til wooden pick inserted in center comes out clean,a bout 1 hour. Cool 10 minutes. Remove from pans. Cool completely before slicing. Store in refrigerator. Makes 2 loaves. If using self rising flour, omit salt, baking soda, and baking powder
Zucchini Bread: Substitute 4 cups coarsely shredded zucchini for the apples. Don’t shred them in blender. Omit raisins and increase nuts to 1 cup.

About this Recipe

Course/Dish: Sweet Breads