The Pioneer Woman Tasty Kitchen
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Apple Raisin Bread

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

18

Description

An healthy quick bread chock full of apples and raisins with a cinnamon and sugar topping.

Ingredients

  • FOR THE APPLES:
  • 1 cup Apples, Peeled, Cored, And Diced
  • ½ Tablespoons Sugar
  • ½ Tablespoons Cinnamon, Ground
  • ½ teaspoons Lemon Juice
  • FOR THE TOPPING:
  • 1 Tablespoon Turbinado Sugar
  • ½ Tablespoons Cinnamon
  • FOR THE BREAD:
  • 1 cup Greek Yogurt, Plain, Non-fat
  • ½ cups Granulated Sugar
  • 2 whole Eggs Or Egg Substitute
  • 1 Tablespoon Vanilla Extract
  • 1 cup Whole Wheat Pastry Flour
  • 1 cup All-purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ½ cups Raisins

Preparation

Preheat oven to 350°F.

For the apples, toss apples in sugar, cinnamon and lemon juice. Mix and set aside.

In a small bowl, mix the topping ingredients and set aside.

For the bread, in a medium bowl, mix yogurt, sugar, eggs and vanilla extract until blended.

In a separate bowl add flours, baking powder, baking soda sand salt. Mix together.

Make a well in the center of the flour mixture and slowly incorporate the yogurt mixture, becareful not to overmix. Fold in apples and raisins.

Spoon batter into a greased and floured 9- x 5-inch loaf pan or 3 mini loafs. Sprinkle with cinnamon and sugar topping

Bake for 50 minutes to 1 hour for 1 large loaf or 35–40 minutes for 3 mini loafs, or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning.

Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.

Note: this is a thick batter.

2 Comments

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Avatar of dhara

dhara on 4.12.2012

This looks great, will have to try it.

Avatar of NanaBread

NanaBread on 4.10.2012

I can’t stop drooling over bread recipes lately, and yours looks fabulous! I’m adding this one to my ‘to do’ list. Thanks, Jen!

One Review

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Avatar of squarefootcook

squarefootcook on 9.29.2012

This is a great breakfast bread recipe. I am always on the lookout for healthy bread and muffin recipes and I love that the oil is replaced by yogurt in this one. The finished bread is dense but not dry or too squishy. Sometimes low fat breads get “weepy” after a few days in the fridge. This one does not, but it also stays moist. It is so yummy toasted and spread with almond butter!

A couple of other notes: I have doubled the recipe and frozen the baked bread with no issues. It actually freezes and thaws quite nicely. I also have made a batch and substituted frozen raspberries for the raisins (yum!) and one batch with pears substituted for apples and walnuts for raisins. It seems to be a very versatile base recipe to work with on top of being fantastic as is.

Thanks for sharing, Jen!

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