Today I bring you bread!
It’s been a while since I posted a quick bread and this one is a remake to an original. I felt my pictures on my original post just didn’t do the bread any justice. This bread is chock full of apples, super moist and is perfect for breakfast. It’s definitely in my top 3 favorite quick breads.
In this version of the Apple Raisin Bread, I cut back the sugar and I added a turbinado and cinnamon sugar mixture to the top of the bread. I originally posted 3 different toppings to the bread and you can always add them if you like, but I honestly like this version better.
When you look at the recipe you may notice something is missing, its butter and oil. There was none at all needed in this recipe. The moistness of the bread comes from 1 big cup of Plain Greek Yogurt, I used Chobani’s. Talk about a guilt-free bread, it only contains .4 grams of fat!! You have to love that!
- 1 Cup Greek Non Fat Plain Yogurt
- 1/2 cup of granulated sugar
- 2 eggs or egg substitute
- 1 Tbsp vanilla extract
- 1 Cup of Whole Wheat Pastry Flour
- 1 Cup all purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup of raisins
- 1 cup (175 grams) apples, peeled, cored, diced
- 1/2 Tbs. Sugar
- 1/2 Tbsp. cinnamon
- 1/2 tsp lemon juice
- 1 Tbsp. Turbinado Sugar or Brown Sugar
- 1/2 Tbsp. Cinnamon
- Preheat oven to 350°
- Toss apples in a 1/2 Tbsp. of sugar, 1/2 Tbsp. of cinnamon and 1/2 tsp of lemon juice, mix and set aside.
- In a small bowl mix 1 Tbsp Turbinado Sugar and 1/2 Tbsp. Cinnamon, set a side.
- In a medium bowl, mix yogurt,sugar, eggs and vanilla extract until blended.
- In a separate bowl add flours, baking powder, baking soda sand salt. Mix together.
- Make a well in the center of the flour mixture and slowly incorporate the yogurt mixture, becareful not to over mix.
- Fold in apples and raisins.
- Spoon batter into a greased and floured 9- x 5-inch loaf pan or 3 mini loafs.
- Sprinkle with cinnamon and sugar topping
- Bake for 50 minutes to 1 hour for 1 large loaf or 35 – 40 minutes for 3 mini loafs, or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
Calories per slice: 118.9, Fat: .4, Cholesterol: 0, Sodium: 169.4, Potassium: 75, Carbs: 25.6, Fiber: 1.8, Sugar: 10.3, Protein: 4
As you may recall I went to the Farmers Market last week and I picked up a big bag of raisins. I have never had such plump juicy raisins in my life. I used them in this bread and when you bite into them, they kind of pop! I hope they keep carrying the raisins, because I’ll never buy from the store again.
This bread will sure to please any Apple Raisin bread lover in your life. It truly is a wonderful quick bread. I am very pleased with the outcome. I am actually thinking of making french toast with it. I am betting that would be really good! Lucky for me I saved a loaf for myself, so I may try it this weekend. Oh, and if you make this bread, be sure to refrigerate it after about two days on the counter. It stays fresher longer!
Time to do the dishes and get ready to watch Two Broke Girls, I just love that show. I hope you have a wonderful week!
Don’t forget to enter my Trader Joe’s Giveaway!!