Baking > Bread

Dried Apple and Raisin Bread Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup dried apples, chopped
- 1 cup raisins
- 1 cup buttermilk

Special equipment needed:
- 9x5 inch loaf pan
- Parchment paper

Step-by-step instructions:

1. Preheat the oven to 350°F. Grease a 9x5 inch loaf pan and line it with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.

5. Fold in the dried apples and raisins.

6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.

8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.


Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
1 loaf, serves 8-10

Nutritional information:
Calories: 347
Fat: 12g
Carbohydrates: 57g
Protein: 5g
Fiber: 2g
Sugar: 35g

Substitutions for ingredients:
- Dried apples can be substituted with dried apricots or dried cranberries.
- Raisins can be substituted with currants or chopped dates.
- Buttermilk can be substituted with regular milk mixed with 1 tablespoon of vinegar or lemon juice.

Variations:
- Add 1/2 cup chopped walnuts or pecans for added crunch.
- Replace the dried apples and raisins with 1 cup of mixed dried fruit.
- Add 1/2 cup of shredded coconut for a tropical twist.

Tips and tricks:
- Soak the dried fruit in hot water for 10 minutes before adding them to the batter to plump them up.
- Use room temperature ingredients to ensure the batter mixes evenly.
- Don't overmix the batter, as this can result in a tough bread.

Storage instructions:
Store the bread in an airtight container at room temperature for up to 3 days.

Reheating instructions:
Wrap the bread in foil and heat in a 350°F oven for 10-15 minutes, or until warmed through.

Presentation ideas:
Slice the bread and serve it on a wooden board with a spread of butter or cream cheese.

Garnishes:
Sprinkle the top of the bread with powdered sugar or drizzle with a glaze made from powdered sugar and milk.

Pairings:
Serve the bread with a cup of tea or coffee for a cozy breakfast or snack.

Suggested side dishes:
Pair the bread with a fruit salad or yogurt for a balanced breakfast.

Troubleshooting advice:
- If the bread is browning too quickly, cover it with foil for the last 10-15 minutes of baking.
- If the bread is not cooked through, bake it for an additional 5-10 minutes.

Food safety advice:
- Make sure to store the bread in an airtight container to prevent mold growth.
- Always wash your hands and utensils before and after handling raw ingredients.

Food history:
Dried fruit has been used in baking for centuries, as it was a way to preserve fruit before refrigeration was invented.

Flavor profiles:
This bread has a warm and comforting flavor, with notes of cinnamon and nutmeg. The dried fruit adds a chewy texture and sweetness to the bread.

Serving suggestions:
Slice the bread and serve it with a dollop of whipped cream for a decadent dessert.

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Taste: Sweet, Fruity, Nutty, Moist