Apple Raisin Bread
- 152 g Tree Top Low Moisture or Evaporated Diced Apples, rehydrated
- 138 g sugar
- 65 g butter
- 50 g egg
- 273 g all-purpose flour
- 8 g baking powder
- 2.50 g baking soda
- 3.30 g salt
- 190 g milk
- 71 g raisins
Preheat oven to 350 F. Grease and flour a 9″x5″ loaf pan. Rehydrate apples in apple juice for at least 5 minutes. Drain well.
In a large mixing bowl, cream together sugar and butter. Beat in egg.
In a medium bowl, mix together flour, baking powder, baking soda and salt.
Alternately add the flour and milk to the butter mixture, adding the apples and raisins with the last flour addition.
Pour batter into the prepared loaf pan. Bake for 45 to 55 minutes, or until a toothpick inserted into the center of loaf comes out clean. Let cool 5-10 minutes.
Makes 8 servings.