Raisin Apple Bread
A hearty raisin apple bread with wholesome wheat germ and natural sweetness, perfect for breakfast or snacking, appealing to bread lovers seeking nutritious, flavorful options.
Ingredients
Instructions
- Combine both flours and set aside.
- Dissolve yeast in warm water.
- Scald milk.
- Add honey and salt to the milk and gradually pour into the beaten egg.
- Add the dissolved yeast mixture.
- Stir in wheat germ, raisins, chopped apples, and 3 cups of flour.
- Knead in the remaining flour until the dough is smooth and elastic.
- Allow the dough to rise until doubled in size.
- Shape into a loaf and place in a greased pan.
- Bake at 375°F (190°C) for about 40 minutes or until golden brown and baked through.
Tips & Substitutions
For a lighter texture, consider sifting the flours before combining them. You can substitute maple syrup for honey for a different flavor profile. If you're out of wheat germ, ground flaxseed works well. To enhance the apple flavor, try adding a teaspoon of cinnamon or nutmeg. Using a kitchen scale can ensure precise measurements for perfect results.
Serving Suggestions
This bread is delightful on its own or served with a pat of butter. It pairs beautifully with a warm cup of tea or coffee. For a breakfast option, enjoy it with yogurt and fresh fruit. You can also serve it alongside a slice of Mahogany Chiffon Cake for a sweet brunch spread.
Storage & Reheating
Store the leftover Raisin Apple Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, slice and toast in a toaster or warm in the oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Apple Bread contains roughly 528 calories, with 14g protein, 92g carbohydrates, and 15g fat. It is an excellent source of protein (28% of the Daily Value) and dietary fiber (28% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 724mg per serving (31% 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 fresh apples instead of dried ones?
Yes, using fresh, peeled, and chopped apples adds moisture and flavor. Just ensure they are well-drained to avoid excess liquid in the dough. You might want to reduce the amount of raisins slightly if you're adding more apples to maintain the balance of flavors.
How can I make this recipe vegan?
To make Raisin Apple Bread vegan, replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). Use plant-based milk such as almond or oat milk and substitute maple syrup or agave nectar for honey. The bread will still be delicious and fluffy!
What can I do if my dough doesn't rise?
If your dough doesn't rise, it could be due to inactive yeast. Make sure the water is warm but not hot, as too high a temperature can kill the yeast. If the dough is too cold, find a warm place to let it rise, like an oven preheated to a low temperature, turned off, with the door slightly ajar.
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).