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Grandma's Apple Bread

Grandma's Apple Bread

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    1 h
virginia lambert

virginia lambert

Sweet, spicy quick bread with applesauce and raisins. Good for snacks.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans. In a small mixing bowl, cover the raisins with hot water; let stand for 10 minutes and drain. Sift together flour, sugar, baking powder, baking soda, salt and cinnamon, set aside.
  2. In a large bowl, combine apple juice, egg and oil; beat until well mixed, then stir in the applesauce. Gradually stir in the sifted ingredients until smooth. Add the drained raisins; mixing just enough to evenly distribute. Pour the batter into the prepared pans.
  3. Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
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Reviews

AVE33
14

AVE33

1/31/2004

Generally speaking, this made a great tasting, relatively low calorie loaf and one that was easy to put together. The only problem that I had was that it seemed more appropriate for one 8 X 4-inch pan rather than two. The loaves were only about 1 3/4-inches high but the texture was fine.

Vikki
6

Vikki

3/28/2008

This recipe was really good. Not as sweet as I would have liked. I'm also, not a very big rasin fan, so I substituted the rasins with dried apples. I chopped the apples up, and followed the directions as if they were rasins. I also doubled the batch, which made it perfect for three 8x4in pans.

Laura Brewer
5

Laura Brewer

3/29/2011

This is a lovely recipe for simple, quick and relatively fool-proof apple bread. I used only all-purpose flour (I didn't have any rye), but other than that I followed the original exactly and it came out great! It has a nice moist, tender texture, and was not crumbly or dense. The original recipe tastes fine, but you can vary the spice/sugar and add-ins depending on your taste. I took a few loaves to work and everyone raved.

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