Apple Raisin Walnut Loaf Bread is loaded with shredded ripened apples, plump juicy raisins and walnuts. It's deliciously satisfying for breakfast or snack!
Which side of the flavor fence are you on this time of year, apple or pumpkin? People are very passionate about their Fall flavors as I've been seeing it all over Facebook these last few weeks.
Pumpkin Spice this and Pumpkin Spice that. I know you've all seen it too.
If I had to choose, my first preference would be anything with apples; especially during the month of September. However, I do love (and look forward to) some of my favorite pumpkin recipes this time of year like these short ribs, flatbread and my favorite Thanksgiving starter.
In my opinion, there is nothing better than the flavor combination of apples and cinnamon; whether it's in a savory dish or breakfast/dessert like this Apple Raisin Walnut Loaf Bread.
My mother in law has a recipe for Apple Cake that she got from one of her neighbors, Mrs. Cosmi years ago and my kids love whenever she makes it. It's loaded with big chunks of apples, raisins and walnuts; so much so that there is barely any cake part.
I wanted to make a new muffin recipe so I tweaked the original recipe a bit, but when I went to scoop them into my muffin pan, I realized I didn't have any paper liners that would show up nice in a photo.
My choices were either wintery snowflakes or black and orange--both didn't quite fit my theme. So I just made it into a loaf bread instead and it was just as easy to slice and eat on the go.
How do you make Apple Raisin Walnut Loaf Bread?
For this recipe you'll need sugar, eggs, oil (I used a light Canola oil), flour, ground cinnamon, vanilla extract, baking soda, salt, raisins, walnuts and of course, apples.
Earlier I mentioned that I tweaked the recipe a bit and one of the changes I made was to shred the apples instead of dicing them into small pieces.
I did this because even in the apple cake recipe, the apples are heavy and tend to sink to the bottom. By shredding them, you get bits of apple all throughout the bread. Also, I reduced the amount of raisins and walnuts as my family and I prefer more cake than "stuff" in our quick breads.
Start out by combining the sugar, oil, eggs and vanilla in a large bowl and whisk until blended. Next, add your flour, baking soda, salt, and cinnamon.
Mix with a wooden spoon until well blended; then add your raisins, walnuts and shredded apples. Can you believe I keep trying to type carrots instead of apples? Seriously 10 times now! 😉
Mix well then pour the batter into a loaf pan that has been sprayed with cooking spray and bake at 350°F for about 45 minutes (or until top springs back when you touch it and a toothpick comes out clean when inserted into the top).
For photo sake, I made a sugary glaze to put on top using one cup of confectioners sugar and 2-3 tablespoons of water, but this Apple Raisin Walnut Loaf Bread is so good you don't really need it.
My daughter ate this for breakfast and for afternoon snack and said thought she would have preferred it to be in muffin form, she really liked it because it still had all of the flavors of the apple cake, but was more cake-like. ~Enjoy!
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Apple Raisin Walnut Loaf Bread
Ingredients
- 1 c. Granulated Sugar
- 2 large Eggs
- ¾ c. Canola Oil
- 1 tsp. Vanilla Extract
- 1 ¼ c. All Purpose Flour
- ½ tsp. Ground Cinnamon
- 1 tsp. Baking Soda
- 1 tsp. Salt
- ¼ c. Raisins
- ¼ c. Chopped Walnuts
- 2 medium McIntosh Apples, peeled, cored and shredded (1 cup)
- Cooking Spray
For the Glaze
- 1 c. Confectioners Sugar, optional glaze
- 2-3 tbsp. Water or Milk
Instructions
- Preheat oven to 350°F.
- Combine the sugar, oil, eggs and vanilla in a large bowl and whisk until blended.
- Next, add your flour, baking soda, salt, and cinnamon. Mix with a wooden spoon until well blended; then add your raisins, walnuts and shredded apples.
- Mix well then pour the batter into a loaf pan that has been sprayed with cooking spray and bake for about 45 minutes (or until top springs back when you touch it and a toothpick comes out clean when inserted into the top).
For the Glaze
- Combine the sugar and water/milk together until the sugar is smooth. Drizzle on top of the loaf bread.
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Eve says
Thank you Carrie for this wonderful recipe. I am looking to make it sometime soon and am glad that I stumbled upon your website. What a great lineup of all my favorite ingredients! 🙂
Just wondering if the McIntosh apples can be substituted for Golden delicious or Granny Smith...?
Thanks again and look forward to more yummy recipes!
Carrie's Experimental Kitchen says
Hi Eve and I'm glad you're going to try this recipe..it's SO good! You can substitute those apples; especially since you'll be shredding them. If you were to leave them in pieces, I would say to cut them smaller as those varieties of apples aren't as soft as McIntosh. Enjoy!
Katie says
I substituted canola for light olive oil (same amount) and diced my apples (gala) really teeny tiny. I also substituted the walnuts for pecans since that’s what I had available. I did not try the glaze but will next time. The base to this cake is divine and super moist and I see so many possible variations. Thanks for sharing! Can’t wait to make this all fall long!