Apple Raisin Bread

As Phyl at Of Cabbages & King Cakes, started to near the end of the BBA Challenge, he started putting down hints that a new challenge should be undertaken. It just so happens that he wanted to use Nick Malgieri’s The Modern Baker. With 150 recipes, this challenge was going to be another epic journey. Something I wondered if I’d be up to, and while I haven’t fully committed, I’ve recently become the proud owner of the above book. Not ever letting cookbooks sit and collect dust, I cracked this bad boy open and picked something on a whim.

Using shredded apples, raisins, nuts, and whole wheat flour, I knew it would be full of texture and taste. I changed a few things; opting for golden delicious apples as well as deciding to keep the skin on the apples as my food processor didn’t seem to mind.

Even with two heaping cups of shredded apple, I found it to be lost in the mix. While this came as a surprise, it was OK, as it let the cinnamon shine. The level of sweetness was perfect, meaning you could eat multiple slices and not feel like your teeth were going to fall out, and the raisins and nuts added additional fibre and deliciousness. Who knows..this successful quick bread might just push me over the edge and into the Modern Baker Challenge.

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