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.