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The Practical Baker
Wednesday, October 6, 2010 • Posted October 6, 2010

Apple/Cinnamon/Raisin/Pecan Bread

This is another original Practical Baker creation. It, like all breads, is a variation on a theme, but this one is kinda neat because it departs from the normal path of bread bakers and provides a bit of "taste interest" that other recipes might not provide.


1 Delicious Apple, cut into ¼ inch pieces (leave the skin on the apple pieces)

1 tablespoon ground cinnamon

¼ cup raisins

¼ cup chopped pecans

3 cups all purpose flour

2 ¼ teaspoons dry yeast

1 teaspoon salt

3 teaspoons baking powder

¼ cup sugar

¼ cup brown sugar

¼ cup cinnamon sugar + more for cooking apples


Put apple pieces in a microwave-proof bowl, just barely cover them with water, and sprinkle the top with some cinnamon sugar. Cook for 6 minutes, until soft

Drain apples, saving the juice in a 2 cup measuring device

Set drained apples aside

Add enough 100 % apple juice to the saved cooking juice to give you 12 ounces of liquid altogether

Add dry yeast to this liquid mixture and set aside for 5 minutes

Turn oven on to 375 degrees

In a large bowl, sift the 3 cups of flour; add salt, baking powder, ¼ cup sugar, cinnamon, pecans, and raisins to the flour

When the yeast mixture has set up for 5 minutes, add it to the dry ingredients and stir well, by hand, until all ingredients are thoroughly mixed together

Grease a 9 X 5 glass loaf pan, and pour the ingredients into the pan

Spread out mixture so it covers the pan evenly

Spread the brown sugar evenly over the top, then add the ¼ cup of cinnamon sugar

Place in the pre-heated oven and bake for 1 hour, or until the internal temperature reaches 190 degrees

This is good as a dessert bread, and can hardly be beaten as a morning bread with your cup of coffee or juice! This recipe has the Mason County News Staff Seal of Approval.

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