Fresh Apple And Orange Bread
A moist, flavorful bread blending fresh apples and oranges with nuts and raisins, perfect for breakfast or snacks, appealing to fruit lovers and baking enthusiasts.
Ingredients
Instructions
- Sift the flour, baking soda, baking powder, and salt together into a bowl.
- In a blender, combine the shortening, orange juice, eggs, and sugar; blend until smooth.
- Add the apples and orange to the blender and blend only until the fruit is chopped.
- Pour the blended mixture into the flour mixture and stir to combine.
- Add the raisins and crushed nuts, then stir into the batter.
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider substituting half the shortening with applesauce. You can also use whole wheat flour for a healthier option. If you prefer, swap the raisins with dried cranberries or cherries for a different flavor profile. Ensure your baking powder is fresh for the best rise. This recipe is similar to Grilled Applesauce Cake, making it a delightful treat.
Serving Suggestions
Slice the bread warm and serve with a pat of butter or cream cheese for a delicious breakfast or snack. It pairs beautifully with a cup of tea or coffee. Consider serving it alongside a fresh fruit salad for a refreshing contrast. This bread also makes a great addition to a brunch spread featuring other American recipes.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature, then warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Apple And Orange Bread contains roughly 244 calories, with 4g protein, 41g carbohydrates, and 8g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 887mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour works perfectly in this recipe. It will yield a slightly different texture, but the bread will still be delicious. If you want a denser loaf, you might consider bread flour, but all-purpose flour is a fantastic choice.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean. Additionally, the top should be golden brown and the edges should start to pull away from the sides of the pan. If you notice it browning too quickly, you can cover it with foil.
Can I add other fruits or nuts to this recipe?
Absolutely! Feel free to experiment by adding other fruits like diced peaches or pears, and you can also mix in different nuts such as walnuts or pecans. Just be mindful of the moisture content of the added fruits to keep the batter balanced.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).