APPLE RAISIN QUICK BREAD
Cloves are a subtle but effective complement to the abundant apple pieces in this apple raisin quick bread. —Gail Buss, New Bern, North Carolina
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. In a bowl, beat oil, eggs and vanilla. Combine flour, sugar, cinnamon, salt, baking soda, cloves and baking powder; beat into the egg mixture. Stir in apples, raisins and nuts. Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 217 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 187mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
APPLE-RAISIN BRAN BREAD
Got this recipe off a box of Meijer brand raisin bran. Made it for the family & received rave reviews.
Provided by MarissaB
Categories Breads
Time 1h25m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Grease 9x5x3 inch loaf pan.
- Combine raisin bran cereal, milk, applesauce, eggs and vanilla. Let stand for 10 minutes.
- Stir to break up cereal. Stir in apples and walnuts.
- Combine flour, sugar, baking powder and baking soda.
- Add cereal mixture all at once to flour mixture and stir just until moistened.
- Spread evenly in prepared pan.
- Bake 60 to 65 minutes or until tester inserted in center comes out clean.
- Let cool 15 minutes before removing from pan.
APPLE-RAISIN BRAN BREAD
Steps:
- Preheat oven to 350F. Grease 9x5x3 in loaf pan. Combine cereal, milk, oil, eggs and vanilla. Let stand 10 minutes. Stir to break up cereal; stir in apples and walnuts. Combine flour, sugar, baking powder and baking soda. Add cereal mixture all at once to flour mixture; stir just until moistened. Spread evenly in prepared pan. Bake 60 to 65 minutes or until tester inserted in center comes out clean.
APPLE BUTTER BRAN BREAD
Number Of Ingredients 11
Steps:
- 1. Stir together flour, baking powder, soda and salt. Set aside.2. Combine Kellogg's® All-Bran® cereal, apple butter and lemon juice. Let stand about 2 minutes or until cereal softens.3. In large mixing bowl, beat together shortening and sugar until thoroughly combined. Add egg. Beat well. Stir in cereal mixture and raisins. Add flour mixture, stirring only until combined. Spread in 9 x 5 x 3-inch loaf pan coated with cooking spray..4. Bake at 325°F about 1 1/4 hours or until wooden pick insert near center comes out clean.. Let cool in pan 10 minutes before removing from pan. Place on wire rack to cool completely. Wrap with plastic wrap.
Nutrition Facts : Nutritional Facts Serves
EASY CINNAMON APPLE RAISIN BREAD
This is an easy and delicious bread to prepare. Even better you only need one mixing bowl because you can throw all of the ingredients right in! Feel free to tweak the ingredients to your liking...add more cinnamon...add nuts, etc. I hope you enjoy it! Edited: I have also tried out the bread by using 1/2 whole wheat pastry flour and 1/2 regular flour, a tbl of wheat germ and less sugar to make it a tiny bit "healthier". It came out just as nice as the original.
Provided by tinebean21
Categories Quick Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Take peeled and chopped apples and place them in a micowave safe bowl.
- Add water to the apples and microwave for 1 to 1 1/2 minutes.
- Combine apples and all remaining ingriendients and mix thoroughly.
- Pour mixture into a greased loaf pan.
- Bake for 1 hr to 1 hr 15 minutes.
- When done let sit for 15 mins before removing from pan and placing on a wire rack.
- Enjoy!
RAISIN BRAN BREAD
You won't even realize you're getting bran cereal in your diet when you sample this bread from Jean Daviau of San Jacinto, California. It is moist and slightly sweet from raisins.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 9
Steps:
- In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the raisins.
Nutrition Facts : Calories 115 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 144mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
APPLESAUCE BRAN MUFFINS
Applesauce replaces oil in this old recipe for healthy bran muffins. Great for breakfast or a snack.
Provided by Dottie Worthington
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- Mix bran cereal and buttermilk together in a bowl; let sit for 10 minutes.
- Beat brown sugar, applesauce, egg, and vanilla extract together in a bowl until smooth; stir into bran cereal mixture. Stir flour into bran cereal mixture until batter is well mixed; fold in walnuts and dried cranberries. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 15 to 20 minutes. Transfer muffins to a wire rack to cool.
Nutrition Facts : Calories 145.5 calories, Carbohydrate 25.2 g, Cholesterol 16.3 mg, Fat 4 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 188.6 mg, Sugar 14.3 g
BRAN MUFFINS WITH APPLESAUCE
This is one of my favorite bran muffin recipes, handed down from my mom. I made a few tweaks to make it even healthier. Add some raisins for a touch of sweetness.
Provided by elizabethann
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
- Mix together brown sugar, applesauce, canola oil, egg, vanilla extract, and salt in a large bowl.
- Mix flour, bran, flax, baking soda, and baking powder in a separate bowl. Add bran mixture to applesauce mixture. Add milk and stir until thoroughly combined. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 13 minutes.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 22.1 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 3.9 g, Protein 3.6 g, SaturatedFat 0.8 g, Sodium 287.9 mg, Sugar 11.1 g
RAISIN-CHALLAH APPLE BETTY
In this doubly lucky dessert, two Rosh Hashanah favorites-raisin challah and apples dipped in honey-come together in an ambrosial brown betty. Top it with sliced almonds and vanilla ice cream, and dig into a fruitful new year.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Apple Recipes
Time 1h30m
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Brush an 8-by-8-inch baking dish with butter.
- Stir together brown sugar, cinnamon, and salt. In another bowl, toss apples with vinegar, 1/4 cup cider, and honey. Spoon half of apple mixture into prepared dish; sprinkle evenly with one-third of sugar mixture.
- Toss bread cubes with butter and remaining 1/4 cup cider. Spread half of bread mixture over apples in dish. Repeat layering with remaining apple mixture, one-third of sugar mixture, and remaining bread cubes. Sprinkle surface evenly with remaining sugar mixture and almonds; loosely cover with parchment-lined foil.
- Bake until apples in center of dish are tender and those along edges are bubbling, 45 to 50 minutes. Uncover and continue baking until liquid reduces to a syrup and surface is crisp, 10 to 12 minutes. Let cool slightly and serve warm with ice cream.
BREAKFAST APPLE BRAN LOAF
Steps:
- Preheat the oven to 375°F. Grease a 9x5 loaf pan or line it with parchment paper.
- Into a large mixing bowl, combine the eggs and buttermilk and whisk well to combine. Add the grated apple, melted butter and vanilla and stir to mix. Add the bran cereal and let it sit for 5 minutes to absorb liquid.
- While you're waiting, in another bowl, combine the dry ingredients. Combine the all purpose flour, oat bran, cane sugar, muscavado, pecans, baking soda, baking powder, sea salt, cinnamon and nutmeg. Stir to mix. Add the wet ingredients in with the dry and stir just to combine, do not overmix.
- Pour the batter into the prepared pan, it should come up no more than 3/4 way up the pan. Sprinkle the top of the loaf with a handful of oat bran and brown or turbinado sugar. Bake on the middle rack for 40-45 minutes or until a toothpick in the center comes out clean. Allow it to cool completely before removing it from the pan.
- Slice with a serrated knife and serve with butter on the side.
- Loaf can be kept covered at room temperature for 3 days or for 5 days in the fridge.
APPLE-RAISIN BRAN BREAD, UPDATED
Steps:
- Preheat oven to 350 degrees F. Grease 9x5x3 inch loaf pan. Combine Post Raisin Bran, milk, applesauce, eggs and vanilla. Let stand 10 minutes. Stir to break up cereal; stir in apples.
- In a large bowl, combine flour, sugar, baking powder and baking soda. Add cereal mixture all at once to flour mixture; stir just until moistened. Spread evenly in prepared pan.
- Bake 60-65 minutes or until tester inserted in center comes out clean. Let cool 15 minutes before removing from pan.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SOURDOUGH APPLE ALMOND RAISIN BREAD
This sourdough bread is inspired by a Moroccan Baked Apple dessert. It fills your kitchen with the fragrances of apples, raisins, almonds and oranges, and makes an excellent breakfast toast or accompaniment to afternoon tea or coffee.
Provided by Melissa Johnson
Categories Recipes
Time 1h40m
Yield 12
Number Of Ingredients 16
Steps:
- Addition Prep
- You can use pre-made apple sauce, or you can peel and core two apples, and then cook and mash the pieces. If using the microwave to cook the apples, simply put small pieces in a glass bowl, cover, and cook until they're soft enough to mash. If using a saucepan, you can cook the apple pieces in the 50g of water listed under Additions, rather than adding that water in later when mixing up the Addition.
- Combine all of the ingredients in the Additions list in a small bowl, and set it aside to cool. The raisins and nuts will soak up some of the liquid.
- Dough Mixing and Bulk Fermentation
- In a large bowl, mix together the flour, water, and starter. Note the time and temperature as this is the start of bulk fermentation. Don't add the additions yet.
- Cover and let the dough rest for about 30 minutes, and then stretch and fold the dough, going around the bowl several times until the dough is tighter. Click here to see a video of stretching and folding, as well as other forms of gluten development.
- Cover and let the dough rest another 20-30 minutes, then add the Additions to the dough by folding or laminating them in (see the previous link for a lamination video as well).
- Let the dough ferment until it's puffy and close to doubled. For my dough, this was about 10.5 hours at 71F room temperature.
- Pre-shape, Bench Rest, and Shaping
- Scrape the dough out onto a floured countertop. Sprinkle flour on the top of the dough and press it into a rectangular shape about 3/4 inch thick. Fold the dough in thirds and then in half. (See the gallery below for photos.)
- Cover the dough with an inverted bowl and let it rest about 20 minutes.
- Prepare a tea towel with flour and a layer of bran flakes in a circle or oval, depending on the shape of your baking vessel and final loaf. You can also spray your banneton with oil and coat it with bran flakes, or simply flour your banneton/liner and skip the bran flake coating on the bread crust.
- Flip over your dough and shape it into a boule, batard, or oblong loaf. Shaping videos can be found here.
- Using a bench scraper, flip the shaped dough onto the tea towel (or into your prepped banneton). Then lift the towel and place it into your banneton. The base of the bread should be facing up.
- Final Proof and Baking
- Cover and proof the dough at room temperature for 1-2 hours, or in your refrigerator overnight (8-14 hours).
- Preheat your oven and baking vessel to 500F for 30 minutes.
- Gently flip the dough out of the banneton and into the bottom of your baking vessel or onto parchment paper first for an easier transfer.
- Score the top of the dough, then cover the vessel and return it to the oven.
- Bake at:
- 500F for 20 minutes lid on
- 450F for 10 minutes lid on
- 450F for 10 minutes lid off
- The internal temperature of the bread should be at least 205F when it's done.
- Remove the bread from the oven and let it cool a minimum of 2 hours before cutting.
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