This bread is one of my absolute favorites! It was actually a Paula Deen recipe I found years ago on Food Network… I decided this week to see if I could remove her 2 sticks of butter and 2 cups of sugar and make this just a tad bit healthier. Surprisingly enough, I’m so happy with how it turned out!
Here’s what you need:
- 1 cup of water
- 1.5 cups coconut palm sugar
- 1 stick of butter
- 1.5 cups raisins (I used golden raisins)
- 1 large apple, grated
- 2 tsp cinnamon
- 2 tsp freshly grated nutmeg
- 1/2 tsp ground cloves
- 1 cup almond flour
- 1 cup shredded, unsweetened coconut (found in flour isle, this is not the coconut you use for a coconut cake or pie!)
- 1.5 cups Hodgson Mill Whole Wheat flour
- 2 tsp baking soda
- pinch of salt
- 1 egg, whisked
- 1/2 cup apple sauce
- 1 cup pecans, chopped (optional)
1. Preheat oven to 350 degrees. In a large sauce pan combine the following: water, sugar, butter, raisins, apple, cinnamon, nutmeg, and cloves. Bring to a boil for 5-7 minutes. Remove from heat and completely cool.
2. In a large bowl combine almond flour, coconut, whole wheat flour, baking soda, and salt.
3. When sugar/raisin mixture is completely cool, pour it into flour bowl. Stir until well combined. Fold in the egg, apple sauce, and nuts.
4. Pour batter into a loaf pan and bake for 60 minutes or until done. Use the tooth pick test! Let it cool in the pan for at least 30 minutes before removing. I put my loaf on a cooling rack to finish cooling after I took it out of the pan.
5. Slice, top with a little pat of butter, and gobble it up!