Cinnamon Apple Raisin Bread

Those are a lot of apples!


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They were leftover from a work event, and after a week of sitting on the counter, I decided to take a few home for a baking project.  After an internet search for Apple Bread, I found a recipe at The Brown Eyed Baker.  I have seen her blog before but haven’t explored it much.  This dark and spicy bread was exactly what I was looking for!




The most time consuming part is peeling and slicing the apples, but it is totally worth it.  I decided to double the recipe so I would have a loaf to bring into work and a loaf to freeze for later.  I wanted to add in some raisins too, and I really should have added in walnuts or pecans for some crunch.




I used 1/3 whole wheat flour and 2/3 white flour and followed the rest of the recipe as written, except that I almost forgot to double my wet ingredients (like I did for the dry).  Opps!




While I was working in the kitchen after dinner, the BOY poured us some dessert.


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This recipe creates a rich, dark, and spicy dough that I was more than happy to sample.  It’s that perfect kind of flavorful dough that you can add any fruits and nuts too!


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I stirred in my chopped apples and raisins and then dusted the top of the bread with the cinnamon sugar mixture.




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I baked my breads while I sipped on some red wine and watched a little TV with the BOY.  Our house smelled like cinnamon and fall.  I definitely recommend baking this bread if you are trying to sell your house : )




The bread turned out fantastic!  You can’t even tell that I ‘snuck’ in some whole wheat flour, and the cinnamon sugar topping is perfect!  I did have some leftover topping which I saved to add to some of my other quick breads.




Keep your eyes out for leftover apples (or pears) at your farmer’s market this summer!




Because this is the prefect recipe to let them shine!


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Apple Cinnamon Bread

From The Brown Eyed Baker

Yield: One 8×4-inch loaf

Prep Time: 20 minutes | Bake Time: 50 to 55 minutes



1½ cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground allspice
¼ teaspoon ground cloves
2 eggs
¼ cup canola oil
¼ cup applesauce
1 teaspoon vanilla extract
1 cup granulated sugar
2 cups peeled and chopped apples (about 1½ to 2 apples)

2 tablespoons brown sugar
1 tablespoon granulated sugar
1 teaspoon cinnamon


1. Preheat oven to 350 degrees F. Grease an 8×4-inch loaf pan, line the bottom with parchment paper, then grease the parchment paper; set the pan aside.

2. In a medium bowl whisk together the flour, cinnamon, baking soda, salt, allspice and cloves. Set aside.

3. In the bowl of a stand mixer, beat the eggs on medium speed for about 30 seconds. Add in the oil, applesauce and vanilla and mix until smooth. Next, add the sugar and mix until well-combined.

4. With the mixer on low speed, gradually add in the flour mixture and mix until the flour is just barely combined. Gently fold in the apples with a rubber spatula. Pour the batter into the prepared loaf pan.

5. In a small bowl mix together the brown sugar, granulated sugar and cinnamon. Sprinkle evenly over the batter in the loaf pan. Bake for 50 to 55 minutes, or until the loaf is golden and a thin knife inserted in the center comes out clean.

6. Cool the bread in the pan for 10 minutes, then run a dull knife around the sides of the loaf and turn it out on a cooling rack, remove the parchment paper and place right-side up. Cool completely before slicing. Wrap leftover loaf in plastic wrap and store at room temperature.


Note: I easily doubled the recipe and the bread froze well.



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7 thoughts on “Cinnamon Apple Raisin Bread

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