APPLE RAISIN HONEY WHEAT BREAD
Make and share this Apple Raisin Honey Wheat Bread recipe from Food.com.
Provided by sugarpoplollidrop
Categories Quick Breads
Time 1h20m
Yield 1 large loaf, 15-20 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl combine whole wheat flower, baking powder, baking soda, cinnamon, and sugar.
- In a separate bowl combine the dark brown sugar, Egg whites, butter, honey, and milk.
- With a mixer combine the wet ingredients with the dry ingredients on medium low speed for 15 seconds then add the apple pieces and raisins and mix on same speed for additional 25 seconds. Batter should be lumpy with apples and raisins but moist looking. Spray a large loaf pan with non stick baking spray before putting batter in oven at 350 for 50 minutes knife should come out clean when inserted in center of loaf to know its done. Enjoy!
EASY CINNAMON APPLE RAISIN BREAD
This is an easy and delicious bread to prepare. Even better you only need one mixing bowl because you can throw all of the ingredients right in! Feel free to tweak the ingredients to your liking...add more cinnamon...add nuts, etc. I hope you enjoy it! Edited: I have also tried out the bread by using 1/2 whole wheat pastry flour and 1/2 regular flour, a tbl of wheat germ and less sugar to make it a tiny bit "healthier". It came out just as nice as the original.
Provided by tinebean21
Categories Quick Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
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!
WHOLE-WHEAT CINNAMON-RAISIN BREAD
Provided by Ellie Krieger
Time 4h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Make the dough.
- Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
- Let it rise.
- Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.
- Soak the raisins.
- Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.
- Fold the dough.
- Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
- Add the filling.
- Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.
- Form the loaves.
- Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.
- Bake the bread.
- Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.
WHOLE WHEAT RAISIN BREAD
Make and share this Whole Wheat Raisin Bread recipe from Food.com.
Provided by havent the slightest
Categories Yeast Breads
Time 2h35m
Yield 1 loaf (2 lb)
Number Of Ingredients 9
Steps:
- Soak raisins beforehand in some warm water.
- In a large bowl, combine all the white flour, sugar, undissolved yeast, salt, and cinnamon.
- In another bowl, mix warm water and canola oil.
- Gradually add warm water mixture to flour mixture.
- Beat together, then stir in raisins and whole wheat flour. Stir until mixture is consistent.
- Knead on lightly floured surface until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes.
- Divide into 3 balls and place in loaf pan. Cover; let rise in warm, place until doubled in size, about 1 to 1.5 hours.
- Bake at 350F for 30 to 35 minutes or until done.
- Remove from pans; cool on wire rack. Brush with melted butter.
WHOLE WHEAT APPLE-NUT BREAD
Make and share this Whole Wheat Apple-Nut Bread recipe from Food.com.
Provided by Annacia
Categories Quick Breads
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Grease the bottom and 1 inch up the side of a 1-1/2-quart casserole; set aside.
- In a large bowl, stir together whole wheat flour, all-purpose flour, baking powder, salt, cinnamon, and baking soda.
- Make a well in center of flour mixture; set aside.
- In a medium bowl, combine eggs, applesauce, yogurt, brown sugar, and oil.
- Add egg mixture all at once to flour mixture.
- Stir just until moistened (batter should be lumpy).
- Fold in nuts and raisins and spoon batter into the prepared casserole. Sprinkle with wheat germ.
- Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.
- Cover loosely with foil during the last 15 minutes to prevent overbrowning.
- Cool in casserole on a wire rack for 10 minutes.
- Remove bread from casserole.
- Cool completely on wire rack.
- If desired, wrap and store overnight before slicing (bread will be slightly moister the second day).
- Makes 12 servings.
WHOLE WHEAT RAISIN APPLE BREAD
A wonderful bread for those cool fall days. Makes a delightful breakfast toast. (Preparation time includes rising time).
Provided by Nimue2
Categories Breads
Time 2h30m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Soften yeast in ½ c warm water.
- Mix egg, milk, honey, and ½ tsp salt.
- Add yeast, raisins, and apples.
- In large bowl mix whole wheat flour and 1 ½ c white flour.
- Add milk mixture.
- Mix well.
- Stir in cracked wheat.
- Knead in remaining flour.
- Let raise till double in bulk.
- Punch down.
- Shape into loaves.
- Let raise till double.
- Bake at 375° for 30 minutes.
- Cover with foil after first 10 minutes.
- Remove from pan and cool on wire rack.
Nutrition Facts : Calories 1462, Fat 13.3, SaturatedFat 5, Cholesterol 217.2, Sodium 123.9, Carbohydrate 305, Fiber 21.2, Sugar 85.2, Protein 44
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4.5/5 (2)Category Cakes And PiesCuisine HealthyTotal Time 1 hr 20 mins
- In a medium size bowl, mix together shredded apples, whole wheat flour, sugar, baking soda and cinnamon. Set aside.
- In a separate bowl, mix the eggs with honey, unsweetened apple sauce, greek yogurt and vanilla extract.
- Slowly add dry ingredients to wet ingredients and mix until smooth. Finally, fold the melted butter into the batter.
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4.6/5 (20)Calories 229 per servingTotal Time 1 hr 7 mins
- Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan., Beat the butter and sugar until smooth.
- Beat in the egg; scrape the bottom and sides of the bowl, and beat until smooth., Beat in the applesauce and boiled cider, juice, or water., Stir in the baking soda, baking powder, salt, cinnamon, ginger, and flour, mixing until well-combined., Stir in the raisins and nuts., Spoon the batter into the prepared pan, smoothing the top.
- Sprinkle with coarse white sparkling sugar or cinnamon-sugar., Bake the bread for 60 to 70 minutes, until a toothpick inserted into the center comes out clean.
- The center of the loaf should register at least 200°F on an instant-read thermometer; when the tip of the thermometer is inserted just under the crust, it should read at least 175°F., Remove the bread from the oven, and after 10 minutes turn it out of the pan onto a rack to cool.
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