Cinnamon Raisin Apple Bread
Updated: Apr 27
I am still playing with bread recipes, we had a version of this bread a few years ago and I have trying to recreate it ever since and I have finally got. The trick was using dried apples.
4 cups of unbleached flour, you can use wheat flour too
1 1/2 cups heavy cream
3/4 cups raw sugar plus an additional 1/4 cup
1 cup raisins
1 cup Dried apples, diced
3 teaspoons of baking powder
3 tablespoons butter diced.
2 tablespoons ground cinnamon
1 cup chopped pecans
In a large bowl mix together the flour, baking powder, and 3/4 cups of sugar. In another bowl whisk together the cream and 2 eggs. Next cut the butter into the flour. Now add the wet to the dry and mix well, at a point you will need to throw the dough out onto a board and kneed it with your hands to combine. If the dough is still sticky, kneed some additional flour into it.
In another bowl stir together the cinnamon and the 1/4 cup of sugar.
Preheat oven to 350 degrees
On a piece of floured wax paper roll out the dough to about an inch thick, enough to roll the dough up 1 1/2 times. Next sprinkle the cinnamon sugar on the dough, leaving enough sugar for the top of the loaves, followed by the apples, raisins, and pecans (if using). Roll up the dough and place open side down in the pans.
Take the remaining egg and whisk then brush on the loaves and sprinkle with cinnamon sugar.
Bake for about 45 to 50 minutes. Check at the 40-minute mark, if a toothpick comes out clean it's done. Some times this takes 40 minutes to bake and sometimes 55 minutes. You want a nice deep golden brown on the top. Let cool for 10 minutes before removing from pan. The bread is great with butter.