Apple Raisin Bread With Orange Glaze Recipes

APPLE ORANGE BREAD

Steps:

• In a blender or food processor, process apples, orange and raisins until finely chopped; set aside. , In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition; beat until light and fluffy. Beat in extract. Combine dry ingredients; add to creamed mixture alternately with orange juice. Stir in fruit mixture and nuts. , Pour into three greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

APPLE-ALMOND-RAISIN QUICK BREAD WITH BROWN BUTTER GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the raisins and almonds and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• When the bread is cool, stir the confectioners' sugar and milk together in a small bowl. Put the butter in a small pan over low heat and cook until brown. Whisk the brown butter into the sugar mixture until smooth. Use immediately.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

APPLE RAISIN QUICK BREAD

Steps:

• Preheat oven to 325°. In a bowl, beat oil, eggs and vanilla. Combine flour, sugar, cinnamon, salt, baking soda, cloves and baking powder; beat into the egg mixture. Stir in apples, raisins and nuts. Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 10 minutes before removing from pans to wire racks.

APPLE-RAISIN BREAD W/ ORANGE GLAZE

Steps:

• Heat oven to 350 degrees. Grease 9x5 in. loaf pan. In a large bowl, stir together flour, sugar, baking powder and salt. Stir in apples and raisins.
• In a small bowl, whisk together milk, butter and egg until smooth. Add to dry ingredients:stir until well blended. Pour into pan.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 20 minutes.
• Meanwhile, in small bowl, stir together all Glaze ingredients until smooth.
• With long wooden skewer, poke holes in bread, Brush or pour glaze over bread until absorbed. Cool completely.

APPLE ALMOND RAISIN SOURDOUGH BABKA

Steps:

• Dough Mixing & Bulk Fermentation
• In a large bowl, mix together the flours, water, starter, and salt. Knead the dough by hand for a few minutes. If the dough is too wet to knead, add a little more flour.
• Cover and let the dough rest for about 30 minutes, and then stretch and fold the dough, going around the bowl several times until the dough is tighter. Click here to see a video of stretching and folding, as well as other forms of gluten development. You can do more stretching and folding after another 20-30 minute rest, but the dough will likely be quite strong after just one round.
• Let the dough ferment until it's puffy and expanded by about 75%. For my dough, this was about 7.5 hours at 78F room temperature.
• At this point you can chill the dough for several hours or overnight, which may make it easier to shape, or simply proceed to the next step.
• Filling Prep
• Peel and core two apples. Thinly slice one of the apples and set aside for now. Cut the other apple into chunks for the next step.
• Combine all the filling ingredients (minus the apple slices) in a food processor and blend until you have a thick paste.
• Babka Shaping (see the Photo Gallery below)
• Scrape your fermented dough out onto a heavily floured countertop and roll it into a rectangular sheet that's about 3/8" thick.
• Spread the filling on the dough with an offset spatula, and then layer the apple slices on top of the filling.
• Roll the dough into a long tube, and rest the tube on its seam while you lightly grease a loaf pan.
• Reposition the tube so the seam is facing up and centered. With a serrated knife, cut the tube in half, lengthwise and more or less along the seam. (This is so you don't have a loose strip of cut dough.)
• Cross the two strands of dough at their center points, and then twist the strands around one another on both sides of the center.
• Using your hand and a bench knife, scrunch the long twist to be shorter, place it in the loaf pan, and cover.
• Final Proof & Baking
• Let the babka dough proof for 1-2 hours or until it has expanded and is puffier. In a medium USA pan the center of the dough will crest over the edges of the pan.
• Preheat your oven to 350F for at least 15 minutes.
• Load the pan into the oven on the middle rack and bake for about 1 hour and 20 minutes, or until the temperature of the center of the dough is over 190F. Cover the dough with a foil tent after about 50 minutes so the top doesn't burn.
• Syrup Drizzle
• In a small saucepan, combine the water, sugar, and rum. Bring to a simmer and stir until the sugar is completely dissolved.
• When the babka is finished baking, remove the loaf pan from the oven and immediately poke holes in the babka with a skewer and then pour the syrup onto it.
• Leave the babka in the pan for about a half hour to absorb the syrup, and then transfer it to a cooling rack.
• Storage
• Once it is completely cool, wrap the babka in plastic or place it in a tightly covered container. The babka can be stored at room temperature for about a week. Babkas also freeze well (wrap tightly in plastic and then in foil).

SOURDOUGH APPLE ALMOND RAISIN BREAD

Steps:

• Addition Prep
• You can use pre-made apple sauce, or you can peel and core two apples, and then cook and mash the pieces. If using the microwave to cook the apples, simply put small pieces in a glass bowl, cover, and cook until they're soft enough to mash. If using a saucepan, you can cook the apple pieces in the 50g of water listed under Additions, rather than adding that water in later when mixing up the Addition.
• Combine all of the ingredients in the Additions list in a small bowl, and set it aside to cool. The raisins and nuts will soak up some of the liquid.
• Dough Mixing and Bulk Fermentation
• In a large bowl, mix together the flour, water, and starter. Note the time and temperature as this is the start of bulk fermentation. Don't add the additions yet.
• Cover and let the dough rest for about 30 minutes, and then stretch and fold the dough, going around the bowl several times until the dough is tighter. Click here to see a video of stretching and folding, as well as other forms of gluten development.
• Cover and let the dough rest another 20-30 minutes, then add the Additions to the dough by folding or laminating them in (see the previous link for a lamination video as well).
• Let the dough ferment until it's puffy and close to doubled. For my dough, this was about 10.5 hours at 71F room temperature.
• Pre-shape, Bench Rest, and Shaping
• Scrape the dough out onto a floured countertop. Sprinkle flour on the top of the dough and press it into a rectangular shape about 3/4 inch thick. Fold the dough in thirds and then in half. (See the gallery below for photos.)
• Cover the dough with an inverted bowl and let it rest about 20 minutes.
• Prepare a tea towel with flour and a layer of bran flakes in a circle or oval, depending on the shape of your baking vessel and final loaf. You can also spray your banneton with oil and coat it with bran flakes, or simply flour your banneton/liner and skip the bran flake coating on the bread crust.
• Flip over your dough and shape it into a boule, batard, or oblong loaf. Shaping videos can be found here.
• Using a bench scraper, flip the shaped dough onto the tea towel (or into your prepped banneton). Then lift the towel and place it into your banneton. The base of the bread should be facing up.
• Final Proof and Baking
• Cover and proof the dough at room temperature for 1-2 hours, or in your refrigerator overnight (8-14 hours).
• Preheat your oven and baking vessel to 500F for 30 minutes.
• Gently flip the dough out of the banneton and into the bottom of your baking vessel or onto parchment paper first for an easier transfer.
• Score the top of the dough, then cover the vessel and return it to the oven.
• Bake at:
• 500F for 20 minutes lid on
• 450F for 10 minutes lid on
• 450F for 10 minutes lid off
• The internal temperature of the bread should be at least 205F when it's done.
• Remove the bread from the oven and let it cool a minimum of 2 hours before cutting.

GLAZED ORANGE PULL-APART BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C). Brush a 10-cup Bundt pan with melted butter.
• Cut each biscuit into quarters and transfer to a large bowl. Add the melted butter, granulated sugar, brown sugar, vanilla, salt, and orange zest and toss to coat the biscuit pieces evenly. Transfer the mixture to the prepared pan and gently press in an even layer.
• Bake until golden brown and puffed, 50-55 minutes. Transfer the pan to a baking sheet and let cool for 10 minutes, then invert the bread onto the baking sheet and let cool for 20 minutes more.
• Meanwhile, stir together the powdered sugar and 2 tablespoons orange juice in a small bowl to form a thick glaze. Add more orange juice as needed to achieve your desired consistency.
• Drizzle the glaze evenly over the cooled bread, then transfer the bread to a platter and serve.
• Enjoy!

APPLE RAISIN BREAD

Steps:

• In a small bowl, combine yeast, 1/2 cup water and sugar; set aside. In a large bowl, combine eggs, applesauce, honey, oil, salt and remaining water; mix well.
• Stir in yeast mixture.
• Gradually add enough flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 10 minutes.
• Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and turn over in bowl.
• Cover and let rise 30 minutes. In a small bowl, combine apples, raisins and lemon juice. Divide dough into three parts; knead one-third of the apple mixture into each part.
• Shape each into round flat balls. Place each in a greased 8-in. round baking pan that has been sprinkled with cornmeal. Cover and let rise until doubled, about 1 hour. Brush each loaf with egg and sprinkle with sugar.
• Bake at 350°F for 30 to 35 minutes or until brown sounds hollow when tapped.

APPLE-CINNAMON BREAD WITH GLAZE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x5-inch loaf pan. Sprinkle with 1 tablespoon flour.
• Prepare glaze: mix confectioners' sugar, milk, butter, and vanilla together in a small bowl. Place in the refrigerator to chill.
• Prepare bread: stir white sugar, butter, brown sugar, and egg together in a medium bowl.
• Sift flour, cinnamon, and baking soda together in another bowl. Slowly incorporate the wet ingredients with the dry ingredients. Stir in chopped apples. Pour batter evenly into the prepared loaf pan.
• Prepare streusel: combine brown sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumb-like and sprinkle evenly on top of the batter.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Let cool on a cooling rack for about 15 minutes.
• Remove the glaze from the refrigerator and pour into a zip-top bag. Cut a tiny hole in the tip of the bag and drizzle glaze over the bread.

JIM'S APPLE RAISIN POUND CAKE WITH PRALINE GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan. In a bowl, whisk together the flour, baking soda, allspice, and 1 teaspoon of salt.
• In a large bowl, mix the vegetable oil, 2 cups of sugar, eggs, apples, 1 cup of pecans, and raisins. Mix the flour mixture into the wet ingredients, and pour the batter into the prepared Bundt pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 70 minutes. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to finish cooling.
• For glaze, mix 1/2 cup of white sugar, the brown sugar, half and half, and 1/4 teaspoon of salt in a saucepan. Bring to a boil, reduce heat to medium-low, and boil, stirring constantly, until the mixture thickens to a syrup, 5 to 10 minutes. A candy thermometer will read 220 degrees F (105 degrees C). At that point, stir in butter, 1 cup of pecans, and vanilla extract. Continue to cook and stir until the syrup reaches 234 degrees F (110 degrees C). Allow the glaze to cool for 5 minutes, then spread the warm glaze over the cake.

APPLE RAISIN BREAD WITH ORANGE GLAZE

Steps:

• Heat oven to 350. Grease a 9x5 inch loaf pan. In a large bowl, stir together flour, sugar, baking powder and salt. Stir in apples and raisins.
• In a smaller bowl, whisk together milk, butter and egg until smooth. Add to dry ingredients; stir until well blended. Pour into pan.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 20 minutes.
• Meanwhile, whisk together orange juice, corn syrup and powdered sugar until smooth.
• With long wooden skewer, poke holes in bread. Brush glaze over bread until absorbed. Cool completely.