Apple Raisin Honey Wheat Bread Recipes

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APPLE RAISIN BREAD



Apple Raisin Bread image

I've been making this bread for many years. It smells so good in the oven and tastes even better. I make bread almost every Saturday, and it doesn't stay around long with our sons home from college in the summer. -Perlene Hoekema, Lynden, Washington

Provided by Taste of Home

Time 55m

Yield 3 loaves (16 pieces each).

Number Of Ingredients 16

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°), divided
1 teaspoon sugar
3 large eggs, room temperature, beaten
1 cup applesauce
1/2 cup honey
1/2 cup canola oil
2 teaspoons salt
8 to 9 cups all-purpose flour
1-1/2 cups diced peeled apples
1-1/2 cups raisins
2 tablespoons lemon juice
2 tablespoons cornmeal
GLAZE:
1 large egg, beaten
Sugar

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.

Nutrition Facts : Calories 135 calories, Fat 3g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 105mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.

APPLE BREAD



Apple Bread image

A moist, healthy apple bread with fresh apples, walnuts, and applesauce that's the perfect fall dessert or sweet treat for breakfast.

Provided by Erin Clarke / Well Plated

Categories     Breakfast     Dessert     Snack

Time 1h

Number Of Ingredients 14

1/2 cup walnut halves (raw)
2 cups tart apples (cored, peeled, and 1/4-inch diced, such as Cortland or Granny Smith (about 2 medium))
1 1/2 cups whole wheat white flour (or whole wheat pastry flour)
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon kosher salt
1/2 cup unsweetened applesauce
2 tablespoons canola oil (or light olive oil or melted, cooled coconut oil)
2 tablespoons milk (any kind you like (I used skim))
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 tablespoon sparkling sugar (or turbinado (coarse, raw) sugar)
1/4 teaspoon ground cinnamon

Steps:

  • Preheat your oven to 350 degrees F and lightly coat an 8x4-inch loaf pan with baking spray. Set aside.
  • Spread the walnuts in a single layer on an ungreased baking sheet. Place in the oven and bake until toasted and fragrant, about 8 to 12 minutes, stirring once throughout. DO NOT WALK AWAY during the last few minutes and set a timer. Nuts love to burn the very moment you stop watching. Transfer to a cutting board. Once cool enough to handle, roughly chop and set aside.
  • In a large mixing bowl, combine the white whole wheat flour, baking soda, cinnamon, and salt.
  • In a separate bowl, whisk together the applesauce, canola oil, milk, sugar, egg, and vanilla until smooth.
  • Make a well in the center of the dry ingredients, then add the wet ingredient all at once. Mix in by hand just until combined. The batter will look very thick and stiff.
  • Fold in the apples and walnuts. It will be hard to do because the batter is so thick. Use a rubber spatula and smush and push it around gently but firmly as needed. Distribute the apples and walnuts as evenly as you can.
  • Pour the batter into the prepared loaf pan. With the back of a rubber spatula, press and smooth the top so it is mostly flat. For the cinnamon sugar topping, stir the cinnamon and coarse sugar together in a small bowl. Sprinkle evenly over the top of the batter.
  • Bake for 25 minutes, loosely tent with foil, then bake for 20 additional minutes, until a toothpick inserted in the center comes out clean without any wet batter clinging to it.* Place on a wire rack and let cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely. Enjoy warm or at room temperature.

Nutrition Facts : ServingSize 1 (of 10) slices, Calories 194 kcal, Carbohydrate 30 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 17 mg, Fiber 3 g, Sugar 15 g, UnsaturatedFat 6 g

APPLE RAISIN QUICK BREAD



Apple Raisin Quick Bread image

Cloves are a subtle but effective complement to the abundant apple pieces in this apple raisin quick bread. —Gail Buss, New Bern, North Carolina

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each).

Number Of Ingredients 13

1-1/4 cups vegetable oil
4 large eggs, room temperature
4 teaspoons vanilla extract
3 cups all-purpose flour
2-1/2 cups sugar
2 teaspoons ground cinnamon
1-1/2 teaspoons salt
1-1/2 teaspoons baking soda
1 teaspoon ground cloves
1/2 teaspoon baking powder
3 cups diced peeled tart apples
2/3 cup raisins
1/2 cup chopped nuts

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.

Nutrition Facts : Calories 217 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 187mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

HONEY WHEAT BREAD



Honey Wheat Bread image

This recipe produces two beautiful, high loaves that have wonderful texture and slice very well. The tempting aroma of this bread baking can cut the chill from a cool autumn day. It's a tribute to the goodness of wheat. -Dorothy Anderson, Ottawa, Kansas

Provided by Taste of Home

Time 1h

Yield 2 loaves.

Number Of Ingredients 8

2-1/2 to 3 cups all-purpose flour
3-1/2 cups whole wheat flour, divided
2 packages (1/4 ounce each) active dry yeast
1 cup milk
1-1/4 cups water
1/4 cup honey
3 tablespoons butter
1 tablespoon salt

Steps:

  • In a bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120°-130°; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40-45 minutes. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 99 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 19g carbohydrate, Fiber 3g protein.

APPLE RAISIN HONEY WHEAT BREAD



Apple Raisin Honey Wheat Bread image

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

1 1/2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup sugar
3 large egg whites
2 tablespoons melted butter
2 large apples, cored and each cut in 8 slices and then cut thin width wise
1 1/4 cups unsweetened applesauce
2 tablespoons cinnamon
1/2 cup dark brown sugar
1 cup raisins
2 tablespoons honey
2 tablespoons milk

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!

WHOLE-WHEAT CINNAMON-RAISIN BREAD



Whole-Wheat Cinnamon-Raisin Bread image

Provided by Ellie Krieger

Time 4h15m

Yield 2 loaves

Number Of Ingredients 12

2 cups bread flour, plus more for dusting
2 cups whole-wheat flour
1/4 cup nonfat dry milk
1 large egg
2 tablespoons canola oil, plus more for brushing
3 tablespoons honey
2 teaspoons salt
1 1/2 teaspoons instant dry yeast
Nonstick cooking spray
2/3 cup raisins
1 tablespoon plus 1 teaspoon ground cinnamon
1/3 cup packed dark brown sugar

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.

HEALTHIER BREAD PUDDING II



Healthier Bread Pudding II image

For a family that LOVES bread pudding, double this recipe and bake it in a 9x13-inch pan. Enjoy this healthier version - which features whole wheat bread, reduced sugar, and apple or pear - for breakfast or dessert! Optional: Dust lightly with confectioners sugar before serving. Yum!

Provided by MakeItHealthy

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h15m

Yield 12

Number Of Ingredients 9

6 slices day-old whole wheat bread
½ cup raisins
1 large apple, peeled and chopped
2 tablespoons butter, melted
4 eggs, beaten
2 cups low-fat milk
½ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Break bread into small pieces into an 8-inch square baking dish. Mix in raisins and apple. Drizzle with melted butter.
  • Combine eggs, milk, sugar, cinnamon, and vanilla extract in a mixing bowl. Beat until well mixed. Pour over bread and lightly push down with a fork until bread is covered and soaking up egg mixture.
  • Bring a kettle of water to a boil. Place bread pudding baking dish into a large roasting pan. Carefully pour boiling water around pan.
  • Bake in preheated oven until a knife inserted into the middle of pudding comes out mostly clean, about 45 minutes.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 24.4 g, Cholesterol 69.1 mg, Fat 4.5 g, Fiber 1.7 g, Protein 5.6 g, SaturatedFat 2.1 g, Sodium 122.9 mg, Sugar 17.2 g

EASY CINNAMON APPLE RAISIN BREAD



Easy Cinnamon Apple Raisin Bread image

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

2 medium apples, peeled and chopped
1 tablespoon water
1 3/4 cups flour
1 1/2 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon vanilla
2 eggs
1/4 cup vegetable oil
1/2 cup applesauce
1/2 cup raisins

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!

SHREDDED WHEAT BREAD



Shredded Wheat Bread image

The recipe for this low-fat bread came from my grandmother. It's now my husband's favorite. Nothing makes the house smell better than the aroma of molasses as this bread bakes.

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 slices each).

Number Of Ingredients 9

2 cups boiling water
1 cup crushed Shredded Wheat cereal
1/2 cup molasses
2 tablespoons shortening
1-1/2 teaspoons salt
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
5-1/2 to 6-1/2 cups all-purpose flour
Melted butter, optional

Steps:

  • In a large bowl, pour boiling water over cereal. Add the molasses, shortening and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a bowl, dissolve yeast in warm water. Add cereal mixture and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter if desired. Cool.

Nutrition Facts : Calories 104 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 113mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

APPLE-CINNAMON RAISIN BREAD



Apple-Cinnamon Raisin Bread image

This is a slightly sweet bread with a marvelous subtle flavor. I got the recipe from a fellow teacher years ago.

Provided by Jo Ann L

Categories     Yeast Breads

Time 2h40m

Yield 1 loaf

Number Of Ingredients 9

3 -3 1/2 cups flour
1 package dry yeast
1 tablespoon sugar
1 teaspoon salt
1 tablespoon cinnamon
3/4 cup unsweetened apple juice
1 tablespoon oil
1/2 cup water
3/4 cup raisins

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.

Nutrition Facts : Calories 1985, Fat 18.5, SaturatedFat 2.5, Sodium 2358.2, Carbohydrate 414.7, Fiber 19.5, Sugar 98.4, Protein 45.1

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