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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (85g) Recipe makes 12 servings The following items or measurements are not included below: cherry brandy low sodium salt |
||
| Calories 262 | ||
| Calories from Fat 93 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.4g | 16% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 5.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 35mg | 11% | |
| Sodium 112mg | 4% | |
| Potassium 221mg | 6% | |
| Total Carbohydrate 40.2g | 13% | |
| Dietary Fiber 2.0g | 7% | |
| Sugars 15.4g | ||
| Protein 4.5g | 9% | |
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Applesauce Brandied Raisin Bread
By: Sydney Mike
Feb 5, 2008
Have been sifting through another batch of recipes that I'd filed away over 25 years ago, & for those of you who ALSO like raisins....
SERVES 12 , 1 loaf
Ingredients
- 1 1/2 cups dark raisins
- 1/3 cup cherry brandy
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon low sodium salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup applesauce
- 2 eggs, beaten
- 1/4 cup dark brown sugar, packed
- 1/3 cup vegetable oil
- 1/2 cup walnuts, chopped
Directions
1
Preheat oven to 350 degrees F, then grease & flour one 9 inch loaf pan.2
Soak raisins in brandy 15 minutes.3
In large bowl, stir together flour, baking powder, salt, cinnamon & cloves, then set aside.4
In medium bowl, combine applesauce, eggs, brown sugar & oil, mixing well.5
Add raisins & nuts to applesauce mixture & mix well.6
Add fruit mixture to flour mixture & stir only until flour is moistened.7
Pour into greased pan & bake 50-55 minutes.8
Cool in pan 15 minutes before removing loaf of bread to cool completely on wire rack.
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- Course > Breads > Quick Breads
- Main Ingredient > Fruit
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: So Cal Gal
On Apr 11, 2009
A delightfully different (and more sophisticated) version of raisin bread--DH and I loved this!! The spices, cherry brandy, and raisins are perfect together! And I love that the bread's sweetness comes more from the raisins than the added sugar! The only changes I made were to use whole wheat pastry flour, sodium-free baking powder, and 3/4 teaspoon of regular salt; and all of that worked out well. This recipe is definitely a keeper! Thanks so much for posting it Sydney Mike!!
From: Lalaloula
On Mar 24, 2009
This is a VERY TASTY bread! I made it for breakfast this morning baking it in rose shaped muffin tins and it came out so moist and flavourful! The combination of the applesauce with the spices and the raisins is unique and very nice. I have to say the raisins really make the bread! I reduced the sugar slightly (by 17 g) and that way the muffins had a wonderful fruity sweetness from the raisins. YUM! I only made half the recipe and got 8 muffins out of it (they only needed 20 minutes to bake through). Thanks so much for sharing another gem of a recipe with us, Syd! Made and reviewed for one of my "babies" in Spring PAC 2009.
From: Chef Dudo
On Feb 13, 2009
Very good bread and perfect with a cup of tea. Not too sweet which is greatly appreciated. Easy to make and it baked in exactly 55 minutes. While baking it smelled heavenly but the spices somehow disappeared when the bread was done. Next time I make it I'll double the spices for a more intense flavor. Will also try to make it with a mix of raisins and dried cranberries. Made it just as stated with one difference. Since I did not have any cherry brandy I used elderberry jenever (we have zillions of different tastes in our jenevers here in The Netherlands..........). Certainly a bread to make many more times and to experiment with. Thanks for posting.
From: KateL
On Mar 30, 2008
5 Stars, DH really enjoyed this, just sweet enough, with an abundance of raisins. The walnuts made it for me. It went together very quickly, times were accurate. I upgraded the review after I allowed the bread to cool completely: it was a perfect blend. I would definitely make this again! Made for Zaar Tag.
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