Apple Raisin Bread Food

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.

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

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 apples, raisins and lemon juice. Divide dough into three parts; knead one-third of the apple mixture into each part.
• Shape each into round flat balls. 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°F for 30 to 35 minutes or until brown sounds hollow when tapped.

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-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.

AWESOME COUNTRY APPLE FRITTER BREAD

Steps:

• Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray or line with foil and spray with nonstick spray, for easy removal.
• Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl.
• Beat butter and remaining 2/3 cup granulated sugar together in another medium bowl with an electric mixer until smooth and creamy, about 5 minutes. Beat in eggs, 1 at a time, until blended in; add vanilla extract.
• Whisk flour and baking powder together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth.
• Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
• Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer.
• Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
• Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife or spoon.
• Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes.
• Mix powdered sugar with remaining 1 to 3 tablespoons milk for a glaze, depending on preferred thickness.
• Let the loaf cool for about 15 minutes, then drizzle with glaze.

FRENCH APPLE-RAISIN SANDWICHES

Steps:

• In a large baking dish, whisk eggs, milk, and cinnamon. Set aside. Place the bread slices in the egg mixture. Let soak until the egg mixture is completely absorbed into the bread, turning over occasionally, for 1 to 2 minutes. Heat a griddle over medium low heat. Add the butter and melt. Cook the bread on the griddle until brown and heated through, about 2 to 4 minutes per side. Make 2 sandwiches with the bread and apple pie filling. Cut each sandwich in half. Transfer to plates and serve with additional butter. Top with powered sugar, if desired.

APPLE-CINNAMON MONKEY BREAD

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray. Set aside icing tubs from cinnamon rolls. Separate each can of dough into 5 rolls; cut into quarters. Place apple in small bowl. In another small bowl, mix sugar and cinnamon. Add 1/4 cup sugar mixture to apple; toss to coat. Sprinkle half of apple pieces in pan. Roll half of dough pieces in sugar mixture; place on apples in pan. Sprinkle with remaining apple pieces. Roll remaining dough pieces in sugar mixture; place on apples. Pour melted butter over top. Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer. Drizzle reserved icing over top of bread, allowing some to drizzle down sides. Pull apart to serve; 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 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.

NO KNEAD APPLE RAISIN BREAD

Steps:

• Melt butter in a 9x9x2 baking pan.
• Mix 1/2 cup sugar and 1 teaspoon cinnamon then sprinkle over the butter.
• Take your apple slices and lay them in rows with the peel side showing and slightly overlapping the bottom of the last row.
• Sprinkle your raisins over the apple slices.
• Stir together yeast and warm water in a large bowl.
• Add in the rest of your sugar, salt and 1 cup flour.
• Beat mixture until smooth (about 2 minutes).
• Add your egg, shortening and the rest of your flour and beat until smooth.
• Drop batter by small spoonfuls over apples and raisins (careful not to mess up the apples) into your pan.
• Let it rise in a warm place until it doubles (about 50 minutes).
• Heat oven to 375 and bake for 30 to 35 minutes.
• When you take it out remove it immediately from the pan by turning it upside down onto your serving plate.

APPLE BREAD

Steps:

• Preheat oven to 350°. Line 2 greased 8x4-in. loaf pans with parchment; grease paper., Whisk together first 6 ingredients. In another bowl, whisk together eggs, oil and vanilla; add to flour mixture, stirring just until moistened (batter will be thick). Fold in apples and walnuts. , Transfer to prepared pans. Bake until a toothpick inserted in each center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool.Freeze option: Securely wrap cooled loaves in plastic and foil, then freeze. To use, thaw at room temperature.

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.

INCREDIBLY MOIST APPLE BREAD

Steps:

• Heat over to 350 and grease and flour loaf pan.
• Cream together the 1 cup sugar, shortening, eggs and vanilla.
• Stir in flour, baking powder, baking soda and salt until smooth.
• Stir in apples and nuts and spread in pan.
• Mix the 1 tablespoon sugar and cinnamon; sprinkle evenly over batter.
• Bake until toothpick inserted in center comes out clean, about 50-60 minutes.
• Immediately remove from pan; cool bread completely before slicing.
• Store tightly covered. Makes 1 loaf.
• Note: Unbleached flour can be used in this recipe; if using self-rising flour, omit baking powder, baking soda and salt.

RAISIN BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• In large bowl measure flour, sugar, baking powder, soda, salt, cinnamon, and raisins. Stir thoroughly. Make a well in center.
• In small bowl beat egg until frothy. Mix in melted butter and milk. Pour into well. Stir just enough to moisten. Scrape into greased 9x5x3 inch loaf pan.
• Bake in 350 degree F (175 degree C) oven for 1 hour. Serve plain or toasted with butter.

CARAMEL APPLE RAISIN BREAD PUDDING

Steps:

• Cook milk and caramels in medium saucepan on medium heat until caramels are completely melted, stirring frequently. Remove from heat. Whisk eggs in medium bowl until blended; gradually stir in caramel sauce.
• Toss bread cubes with apples in 2-qt. casserole sprayed with cooking spray. Add caramel mixture; stir gently to evenly moisten apples and bread. Refrigerate overnight.
• Heat oven to 350°F. Place casserole dish in shallow pan filled with 1-1/2 inches hot water. Bake 55 min. to 1 hour or until knife inserted in center comes out clean. Serve warm.

APPLE RAISIN BREAD PUDDING

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Arrange bread in 1 layer on a large (17- by 13-inch) baking sheet and toast until pale golden, 10 to 12 minutes, then cool on baking sheet. Leave oven on.
• Meanwhile, toss apples with 3 tablespoons sugar in a bowl until coated. Cook in a dry 12-inch nonstick skillet over moderate heat, swirling skillet and turning slices over occasionally, until tender and pale golden, about 15 minutes.
• Combine bread and apples in a 2-quart soufflé or 2-inch-deep baking dish (about 8- by 12-inch oval).
• Whisk together half-and-half, eggs, and remaining 1/2 cup sugar with 1/4 teaspoon salt in a bowl, then pour mixture over bread and apples. Let soak at room temperature 15 minutes.
• Bake in a water bath until edge is set but center still trembles slightly when dish is gently shaken, 50 minutes to 1 hour for soufflé dish or 35 to 40 minutes for shallow dish. Cool pudding to warm in baking dish on a rack, about 1 hour. (Pudding will continue to set as it cools.)

APPLE CAKE WITH RAISINS

Steps:

• In a medium bowl, mix the apples and sugar. Let stand about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch baking pans.
• Stir the water into the bowl with apples. Blend eggs and margarine in a small bowl, and mix with the apples. Mix in the flour, baking soda, cinnamon, and salt. Stir in the raisins and walnuts. Transfer to the prepared pans.
• Bake 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before turning out of pans.
• In a medium bowl, blend confectioners' sugar, hot water, and vanilla extract. Drizzle over the cakes while still warm.

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.

APPLE CIDER SPICED RAISIN BREAD

Steps:

• Soak raisins in apple cider for 20 minutes.
• Strain raisins from cider setting the raisins aside.
• Place all ingredients but raisins in the bread machine pan in the order suggested by the manufacturer.
• Select Sweet setting (recommended to use light crust setting) and start machine.
• Add raisins at the last kneading.