Recipe courtesy of J.R. Watkins.
This apple cider bread is a perfect quick bread to make in the fall when apple cider is in season. Whole wheat flour and a bit of wheat germ lend a wholesome flavor to this quick bread. And orange peel adds a punch of citrus flavor that balances out the flavors of this apple bread beautifully. This bread also freezes quite well.
For more apple recipes, see also baked French toast with apples and granola and apple crisp.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 10 minutes
Yield: 12 servings
Ingredients:
- 1-1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup firmly-packed brown sugar
- 3 T. tasted wheat germ
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp ground nutmeg
- 2 eggs, slightly beaten
- 1 egg white
- 1/2 cup apple cider or unsweetened apple juice
- 1/4 cup plain yogurt
- 1/4 cup Grapeseed oil, such as Watkins
- 1 tsp. double-strength Vanilla, such as Watkins
- 1 cup shredded peeled tart apple
- 1/3 cup golden raisins
- 1 tsp. orange peel
Preparation:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the first nine ingredients.
- In a small bowl, combine the eggs, egg white, cider, yogurt, oil and vanilla. Stir into the dry ingredients just until moistened. Fold in the apple, raisins and orange peel.
- Transfer to a greased 9 x 5 x 3 inch loaf pan. Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
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