Whole Grain Apple Raisin Bread

This was the second recipe that really interested me when I was looking for recipes to use up all the apples I have. This is one of only three or four quick bread recipes in the Nick Malgieri book and every one of them looks excellent.

This recipe combined the nutty, wholesome flavor and texture of whole wheat flour (I used whole wheat graham flour 'cause that's the first whole wheat flour I found in my cupboard) with the moist delicate flavor of grated apples and raisins. Grating the apples helped distribute the moisture throughout the bread, and in my belief helped counteract the dryness that the wheat flour caused.

I liked this version a bit more than the banana/apple bread I made the other day. Partly because it was just easier to make. peeling and grating the apples is far quicker and easier than peeling, slicing, chopping, and sauteeing. Did the caramel apples have more flavor? probably. did it ultimately matter in the finished bread? I don't think so.

What I don't have right now is the recipe. I'll post it soon... promise.



Ingredients:
2/3 cup all purpose flour
2/3 cup whole wheat flour
3/4 tsp baking soda
1/2 tsp cinnamon
2 large eggs
1/2 cup light brown sugar
2/3 cup vegetable (canola) oil
2 large apples, such as granny smith
1/2 cup raisins
1/2 cup walnut pieces, coarsely chopped

Preheat oven to 350.

Combine the flours, baking soda, and cinnamon in a bowl and stir well to mix.

In a separate large bowl, whisk the eggs to break them up and whisk the sugar into the eggs. Whisk in the oil and set the bowl aside.

Quickly peel and grate the apples into a shallow bowl -- you should have about 2 cups of grated apple.

Use a large rubber spatula to fold the flour mixture into the egg mixture. Quickly fold in the apples, raisins and walnuts.

Scrape the batter into a 8x4 loaf pan that has been sprayed with baking spray, or rubbed with butter and sprinkled with flour. Bake the bread until it is well risen and a toothpick inserted into the center of the bread comes out clean, 35 to 40 minutes. Cool the bread on a rack for 5 minutes, then unmold it and cool it completely on a rack.