My husband loves raisin bread and I love to bake so with November being National Raisin Bread Month, I knew that I just had to make some. Unfortunately, 2013 has been a tumultuous year for me and my family with lots of crazy, outrageous moments so I’ve not had as much time to bake as I usually do. Without dragging you through all the drama, lets just say I changed jobs twice, moved twice, lived in a hotel twice and finally just moved into a normal house again, finally, last week. Talk about chaos and adjustment, right? Oh, well … My life is NOT boring ;-)
Being that the majority of my kitchen is still in boxes, I really needed a recipe that was easy and quick with no fancy moves. Not only is my kitchen still in boxes but all my recipes, cookbooks, magazines and cooking notes so I had nothing to pull from. Then I thought, I love quick breads so there must be one out there. I immediately went to THE master source for a search, King Arthur Flour, of course. Not only have I been shopping there for years but I’ve made many of their recipes with great success. In no time flat, I had my hot little hands on their recipe for Easy Whole Wheat Apple-Raisin Bread and it did not disappoint.
For those that have been reading this blog for any length of time, you know that I’m a Type II Diabetic and I try to eat low carb as often as I can. If I’m going to eat any carbs then I want them to be of the highest quality with plenty of fiber and vitamins (meaning whole grains). Looking at KAF’s quick raisin bread, I thought this would be something that I could easily adapt so I took it on.
Typically when I try a new recipe, I will make it as the author intended with no substitutions. This is helpful for me because I can taste what I’m trying to recreate and my hubby gets a full carb version of whatever I’m baking (Not to mention, my co-workers get to try them out, as well). Next, I start taking out the sugar and replacing with lower carb substitutes. Then I alter the flours and additives, like fruit or nuts. Sometimes, I hit the nail on the head in one try. Other times, it takes more. This version only took me four attempts so it wasn’t too bad.
Because of the raisins being naturally full of sugar, I have to eat smaller portions of this bread but it is very worth it. If you’ve never tried a quick bread version of raisin bread then you may want to give this one a try.
Adapted from King Arthur Flour.
- 1 cup whole wheat flour
- 1-1/4 cups white whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 cup butter, salted is preferred
- 1/4 cup brown sugar
- 1/2 cup brown sugar substitute
- 2 eggs, large
- 1 cup applesauce, unsweetened
- 2 Tbsp apple juice, unsweetened
- 1 cup raisins
- 2/3 cup walnuts, coarsely chopped
- Preheat oven to 350 degrees.
- Prepare loaf pans with baking spray or butter. (Can use one 9 x 5 x 3 or two smaller pans. I used two 8 x 3-7/8 x 2-15/32 ... the disposable type at the local grocery store)
- In a medium bowl, whisk together dry ingredients (flour, baking soda, baking powder salt, cinnamon, ginger) and set aside.
- With a hand mixer or stand mixer, beat the butter & sugar together until smooth.
- Scrape down the sides of the bowl after each addition to keep the mixture fully incorporated.
- Add eggs & mix again.
- Add the applesauce & continue to mix.
- Pour in the dry ingredients and stir with a spatula or spoon, just until almost combined.
- Pour in the raisins/nuts & continue to stir until just combined.
- Scoop batter into loaf pan(s).
- Bake for 60-70 minutes or until an inserted toothpick comes out clean.
- Remove from oven and place on a cooling rack for 10-15 minutes.
- Then turn the bread out of the pan for complete cooling.