Easy Whole Wheat Raisin Bread by janiebakes

[rottiedogs]

Easy Whole Wheat Raisin Bread
Submitted by janiebakes on January 04, 2013 at 10:34 am

DESCRIPTION
Inspired by the recipe on the back of the Sunmaid raisin bread box.

SUMMARY
Yield 1 loaf Source king arthur File under quick breads

INGREDIENTS
Quick breads — easy, stir-together batter breads — are a great place to try whole wheat flour. When they're darker in color like this one, your family will never know you're treating them to some healthy fiber along with a delicious slice of bread. This tasty loaf, packed with raisins and nuts, is pleasantly dense, with a crisp crust and moist interior. Thanks to "janiebakes," on our King Arthur community, for posting an apple cake recipe that inspired this bread.

Volume Ounces Grams
1/2 cup butter
3/4 cup brown sugar
2 large eggs
1 cup applesauce
2 tablespoons boiled cider, apple juice, or water
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon grated fresh ginger root or 1/2 teaspoon ground ginger, optional
2 1/4 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
1 cup raisins, golden or dark
3/4 cup chopped walnuts or pecans
coarse white sparkling sugar or cinnamon-sugar, for sprinkling on top, optional
Directions
1) Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan.
2) Beat the butter and sugar until smooth. Beat in the egg; scrape the bottom and sides of the bowl, and beat until smooth.
3) Beat in the applesauce and boiled cider, juice, or water.
4) Stir in the baking soda, baking powder, salt, cinnamon, ginger, and flour, mixing until well-combined.
5) Stir in the raisins and nuts.
6) Spoon the batter into the prepared pan, smoothing the top. Sprinkle with coarse white sparkling sugar or cinnamon-sugar, if desired.
7) 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.
8) Remove the bread from the oven, and after 10 minutes turn it out of the pan onto a rack to cool. When completely cool, wrap tightly in plastic, and store at room temperature. The loaf will remain fresh for several days; for longer storage, freeze.
Yield: one 8 1/2" x 4 1/2" loaf.

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