Best Apple Raisin Bread Recipes

APPLE RAISIN QUICK BREAD

Steps:

• Preheat oven to 325°. In a bowl, beat oil, eggs and vanilla. Combine flour, sugar, cinnamon, salt, baking soda, cloves and baking powder; beat into the egg mixture. Stir in apples, raisins and nuts. Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 10 minutes before removing from pans to wire racks.

APPLE-RAISIN BREAD PUDDING

Steps:

• Pour butter into a 13x9-in. baking dish. Combine bread cubes and apples; sprinkle over butter. In a large bowl, whisk the eggs, milk, sugar and vanilla. Pour over bread; let stand for 15 minutes or until bread is softened. , Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with warm bread pudding.

EASY CINNAMON APPLE RAISIN BREAD

Steps:

• Preheat oven to 350 degrees.
• Take peeled and chopped apples and place them in a micowave safe bowl.
• Add water to the apples and microwave for 1 to 1 1/2 minutes.
• Combine apples and all remaining ingriendients and mix thoroughly.
• Pour mixture into a greased loaf pan.
• Bake for 1 hr to 1 hr 15 minutes.
• When done let sit for 15 mins before removing from pan and placing on a wire rack.
• Enjoy!

APPLE-RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch (or other shallow 3-quart) baking dish. In a large bowl, whisk together milk, eggs, sugar, vanilla, orange zest, cinnamon, and salt; add bread. Cover with plastic wrap; weight with another bowl. Let stand until bread is soaked through, about 20 minutes.
• Fold in apples, raisins, and 4 tablespoons melted butter; pour into prepared baking dish. Dot top of bread pudding with thin slivers of remaining 2 tablespoons cold butter.
• Bake until pudding is set and lightly golden on top, 50 minutes to 1 hour. Serve warm.

APPLE-RAISIN BRAN BREAD

Steps:

• Preheat oven to 350.
• Grease 9x5x3 inch loaf pan.
• Combine raisin bran cereal, milk, applesauce, eggs and vanilla. Let stand for 10 minutes.
• Stir to break up cereal. Stir in apples and walnuts.
• Combine flour, sugar, baking powder and baking soda.
• Add cereal mixture all at once to flour mixture and stir just until moistened.
• Spread evenly in prepared pan.
• Bake 60 to 65 minutes or until tester inserted in center comes out clean.
• Let cool 15 minutes before removing from pan.

APPLE-RAISIN BRAN BREAD

Steps:

• Preheat oven to 350F. Grease 9x5x3 in loaf pan. Combine cereal, milk, oil, eggs and vanilla. Let stand 10 minutes. Stir to break up cereal; stir in apples and walnuts. Combine flour, sugar, baking powder and baking soda. Add cereal mixture all at once to flour mixture; stir just until moistened. Spread evenly in prepared pan. Bake 60 to 65 minutes or until tester inserted in center comes out clean.

APPLE RAISIN BREAD

Steps:

• In a small bowl, combine yeast, 1/2 cup water and sugar; set aside. In a large bowl, combine eggs, applesauce, honey, oil, salt and remaining water; mix well. Stir in yeast mixture. Gradually add enough flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 10 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down and turn over in bowl. Cover and let rise 30 minutes. In a small bowl, combine the apples, raisins and lemon juice. Divide dough into 3 parts; knead a third of the apple mixture into each part. Shape each into a round flat ball. Place each in a greased 8-in. round baking pan that has been sprinkled with cornmeal. Cover and let rise until doubled, about 1 hour. , Brush each loaf with egg and sprinkle with sugar. Bake at 350° for 30-35 minutes or until bread sounds hollow when tapped.

APPLE RAISIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 1/2 x 4 1/2 inch loaf pan.
• In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, brown sugar, and oats. Add apple, nuts, raisins, eggs, milk, and oil. Mix until dry ingredients are moistened.
• Bake for 55 to 60 minutes, or until done. Cool on wire rack.

APPLE, RUM AND RAISIN BREAD PUDDING

Steps:

• In a large bowl, combine milk, eggs, vanilla and 1/2 cup of the brown sugar.
• Stir in bread cubes; let stand for at least 30 minutes; stirring occasionally.
• In a small bowl, combine raisins and rum or apple juice. Set aside.
• In another bowl, toss together apples, cinnamon and remaining brown sugar.
• Add raisin and apple mixtures to the softened bread, mixing well.
• Spread evenly in a greased 8"x8"x2" baking pan.
• Drizzle with the melted butter.
• Bake in a 375 degree Fahrenheit oven for 40 to 50 minutes or until golden brown and apples are tender.
• Serve warm or cold.

ZUCCHINI, APPLE, CARROT RAISIN NUT BREAD

Steps:

• 1. Heat oven to 350 degree's. Grease and flour a loaf pan. (You may also foil line pan for easy removal. Simply foil on the pan before you grease and flour it. )
• 2. Grate zucchini with peel. Grate peeled carrots. Dice apple. Place all together in a bowl with nuts. Mix to combine and set aside.
• 3. In a seperste bowl. mix the flour, baking soda, baking powder , salt and cinnamon together. Set aside.
• 4. In another bowl. Mix oil, eggs, brown sugar, granulated sugar and vanilla together. Mix on low until smooth.
• 5. Pour egg mixture into flour mixture. Mix on low speed until combined. Do not over mix.
• 6. Add in Zucchini, apple, raisins, carrot, and nuts. Mix until all ingredients are incorporated.
• 7. Place in oven at 350°. Bake for approximately one hour., or until pick comes out clean. Remove from oven to cool. when cool. Invert onto a platter. ( if you foil lined baking pans. You don't even need to cool the Loaves. You can plift out of the cans while still hot and then cool)

CINNAMON RAISIN AND APPLE BREAD (ABM / MACHINE)

Steps:

• Remove pan from bread machine and place on electronic scales and zero them.
• Pour in the water (240ml water weighs 240 grams) and weigh in the rest of the dough ingredients in order.
• Replace the pan in the bread machine and start machine on a raisin or equivalent 'speciality' setting. I prefer 'normal' crust for this.
• In small bowl weigh the raisins and dried mixed citrus peel. Add the spices and mix together.
• Into a second small bowl, peel about 1/3 of an average size eating apple (I usually have Braeburn apples handy but pretty much any apple is fine except the tasteless ones like Golden Delicious and Gala). Chop into small chunks somewhere between roughly 1/4 and 1/3 inch in size. Once in the bowl, sprinkle with another teaspoon of ground cinnamon and stir with spoon to cover the bits well (to take the moistness off the sides of apple bits so they mix in better).
• Add dried fruit & spice mix at 4 minutes before end of final kneading or at the beep if you trust your machine not to mash the fruit like mine always does. (My LG machine beeps nine minutes before end of final kneading which is far too soon - it can reduce dried fruit to the size of grains of sugar during that time!).
• If you trust your machine not to mash the apple then you could maybe add it a minute or so before kneading finishes. I don't trust mine in the slightest so here's what I do --
• Wash hands in very cold water and dry well just before the final kneading completes then --.
• -- when kneading has completed, quickly add the chopped apple and quickly mix it well by hand. (Shouldn't need to remove pan from bread machine to do this (unless it's in an awkward place! :).
• Slightly more stuff to do for this loaf than usual, but it's absolutely worth it!

APPLE-CINNAMON RAISIN BREAD

Steps:

• Combine 1 1/2 c.
• flour, yeast, sugar, salt and cinnamon; mix well.
• Heat apple juice, oil and water to 120-130 degrees F; add to flour mixture.
• Blend at low speed until moistened, then beat 3 minutes at medium speed.
• Gradually stir in remaining flour and raisins to make a firm dough.
• Knead until smooth and elastic, about 5 minutes.
• Place in a greased bowl, turning to grease top.
• Cover and let rise until light and doubled, about 1 hour; punch down dough.
• On lightly floured surface, roll or pat to a 14x7 inch rectangle.
• Starting with the shorter side, roll up tightly, pressing dough into roll with each turn.
• Pinch edges and ends to seal.
• Place in greased 9x5 inch loaf pan; cover and let rise until light and doubled, about 1 hour.
• Bake at 375 for 35-40 minutes, until golden brown and loaf sounds hollow when tapped.
• Remove from pan and cool on rack.

APPLE CINNAMON RAISIN PITAS (BREAD MACHINE)

Steps:

• 1. Place ingredients except apples and raisins in bread machine in order that your machine specifies.
• 2. Set to "dough" setting and allow to complete cycle, adding the apples and raisins when your machine alerts you to add nuts/fruit. I actually have found that kneading these in by hand is actually easier, as they're a bit finicky to get worked through the dough.
• 3. Separate into 10 balls. Press each ball into a 4" round with your hands - you'll likely need to stuff some raisins and apples back in - it's worth it. Place on nonstick cookie sheets and allow to rise for 30 minutes.
• 4. Preheat oven to 500. Flip rounds, then place in oven for 5 minutes, flip again; turn oven down to 350 and bake for 15-20 minutes longer, until cooked through.
• 5. Remove from pan onto clean towel and cover while cooling.

RAISIN-APPLE BREAD PUDDING

Steps:

• In a small bowl, toss apple rings with lemon juice. In a small skillet, saute apple in butter until tender. Remove from the heat. Combine 1-1/2 teaspoons sugar, cinnamon and nutmeg; sprinkle over top. Toss to coat evenly; set aside., Place bread cubes in a greased 8x4-in. loaf pan. Top with raisins and apple mixture. In a small bowl, whisk eggs and remaining sugar. , In a small saucepan, combine milk and salt; cook and stir over medium heat for 2-3 minutes or until mixture begins to bubble around side of pan. Gradually whisk into egg mixture. Stir in extracts. Pour over apple and raisins., Place loaf pan in a 11x7-in. baking dish; add 1 in. of hot water to larger pan. Bake, uncovered, at 350° for 40-50 minutes or until a knife inserted in the center comes out clean. Serve warm with cream if desired.

BREAD, APPLE, RAISIN DRESSING FOR TURKEY

Steps:

• Melt the butter in a large skillet. Saute onions and celery until tender.
• Combine the remaining ingredients in a large bowl and add the celery and onion.
• Toss lightly with a fork until well mixed.
• Put dressing in a covered greased baking pan.
• Bake for 1 hour @ 350°F for 1 hour.

ICED CINNAMON APPLE RAISIN BREAD

Steps:

• 1. Preheat oven to 350 degrees. Grease an 8x4 loaf pan. In a large bowl, combine all ingredients. Pour into prepared pan,
• 2. Bake at 350 degrees for 45-55 minutes. Test for doneness as oven temperatures vary. Remove from oven and allow to cool for 10-15 minutes. Remove from pan and place on cooling rack with waxed paper underneath.
• 3. While bread is still warm, combine icing ingredients and glaze allowing to drip over sides. Wait until cool, gently warm glaze in microwave and glaze one more time for a thicker glaze.

APPLE-RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350°F. Butter 11x7-inch glass baking dish. Whisk first 6 ingredients in large bowl to blend. Fold in bread, apple, and raisins. Pour batter into prepared dish. Bake pudding 30 minutes. Sprinkle with additional cinnamon. Bake pudding until top is golden and center is set, about 35 minutes longer.
• Spoon pudding into bowls. Top with vanilla ice cream and serve.

SOURDOUGH APPLE ALMOND RAISIN BREAD

Steps:

• Addition Prep
• You can use pre-made apple sauce, or you can peel and core two apples, and then cook and mash the pieces. If using the microwave to cook the apples, simply put small pieces in a glass bowl, cover, and cook until they're soft enough to mash. If using a saucepan, you can cook the apple pieces in the 50g of water listed under Additions, rather than adding that water in later when mixing up the Addition.
• Combine all of the ingredients in the Additions list in a small bowl, and set it aside to cool. The raisins and nuts will soak up some of the liquid.
• Dough Mixing and Bulk Fermentation
• In a large bowl, mix together the flour, water, and starter. Note the time and temperature as this is the start of bulk fermentation. Don't add the additions yet.
• Cover and let the dough rest for about 30 minutes, and then stretch and fold the dough, going around the bowl several times until the dough is tighter. Click here to see a video of stretching and folding, as well as other forms of gluten development.
• Cover and let the dough rest another 20-30 minutes, then add the Additions to the dough by folding or laminating them in (see the previous link for a lamination video as well).
• Let the dough ferment until it's puffy and close to doubled. For my dough, this was about 10.5 hours at 71F room temperature.
• Pre-shape, Bench Rest, and Shaping
• Scrape the dough out onto a floured countertop. Sprinkle flour on the top of the dough and press it into a rectangular shape about 3/4 inch thick. Fold the dough in thirds and then in half. (See the gallery below for photos.)
• Cover the dough with an inverted bowl and let it rest about 20 minutes.
• Prepare a tea towel with flour and a layer of bran flakes in a circle or oval, depending on the shape of your baking vessel and final loaf. You can also spray your banneton with oil and coat it with bran flakes, or simply flour your banneton/liner and skip the bran flake coating on the bread crust.
• Flip over your dough and shape it into a boule, batard, or oblong loaf. Shaping videos can be found here.
• Using a bench scraper, flip the shaped dough onto the tea towel (or into your prepped banneton). Then lift the towel and place it into your banneton. The base of the bread should be facing up.
• Final Proof and Baking
• Cover and proof the dough at room temperature for 1-2 hours, or in your refrigerator overnight (8-14 hours).
• Preheat your oven and baking vessel to 500F for 30 minutes.
• Gently flip the dough out of the banneton and into the bottom of your baking vessel or onto parchment paper first for an easier transfer.
• Score the top of the dough, then cover the vessel and return it to the oven.
• Bake at:
• 500F for 20 minutes lid on
• 450F for 10 minutes lid on
• 450F for 10 minutes lid off
• The internal temperature of the bread should be at least 205F when it's done.
• Remove the bread from the oven and let it cool a minimum of 2 hours before cutting.

APPLE-ALMOND-RAISIN QUICK BREAD WITH BROWN BUTTER GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the raisins and almonds and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• When the bread is cool, stir the confectioners' sugar and milk together in a small bowl. Put the butter in a small pan over low heat and cook until brown. Whisk the brown butter into the sugar mixture until smooth. Use immediately.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

CROISSANT APPLE RAISIN BREAD PUDDING

Steps:

• 1. Preheat oven at 350 degrees. Spray a 10x12 baking pan with baking spray. Split croissants in half and place bottom half, split side up in pan. Spoon apple pie filling on croissants, sprinkle raisins on top, and place top half croissants on mixture.
• 2. Place liquid ingredients in blender or food processor with dry spices, and mix thoroughly. It will smell just like Egg Nog!! Pour liquid ingredients into pan and press down on croissants to make sure all liquid is absorbed.
• 3. Place aluminum foil over pan and bake for approximately 25 minutes. Remove foil and bake 10-12 minutes more until croissants puff up. Let stand for about 10-15 minutes to set up. Serve with Vanilla or Butter Pecan Ice Cream. You can use your own apples after cooking them for a bit on the stove with some sugar and spices, instead of the pie filling. This is a great dessert that will draw lots of compliments and most of the ingredients can be purchased right off the shelf! You can use different kinds of fruits. Make this your own, but the Rum Extract is an important ingredient. Please don't leave it out.