Apple Raisin Bread

Lynnda Cloutier


This is another oldie but goodies from Gold Medal Flour.


★★★★★ 1 vote



  • ·
    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

How to Make Apple Raisin Bread


  1. 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.
  2. 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
  3. 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.

Printable Recipe Card

About Apple Raisin Bread

Course/Dish: Sweet Breads

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