Apple-Raisin Bread

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.

flours i used

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.

raw bread     bread in oven

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.

cooked bread     finished bread

5.  Slice, top with a little pat of butter, and gobble it up!




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