Vermont Breakfast Bread

Preheat the oven to 350 degrees F (175 degrees C). Thoroughly grease a standard fluted tube pan (such as Bundt®).

Place apples in the bowl of a food processor; pulse until blended, then process until pureed. Set 1 cup apple puree aside and reserve remaining puree for another use.

Whisk flour, cinnamon, baking soda, ginger, salt, nutmeg, and baking powder together in a medium bowl. Combine water, honey, and maple syrup in a small bowl.

Beat butter in a large bowl with an electric mixer until creamy. Gradually add white and brown sugars with mixer on high speed; beat until lightened in color and texture, 3 to 4 minutes. Beat in eggs, one at a time. Add 1 cup reserved apple puree; beat until just blended.

Add flour mixture in 3 batches, alternating with water-honey-maple syrup mixture, beating batter briefly after each addition. Fold in raisins. Scrape the batter into the prepared pan and spread evenly.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 5 to 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 25 minutes.

Rub a miniscule amount of butter over the crown of the bread. Sift cinnamon and sugar over top. Shake the bread once firmly to get rid of any excess cinnamon-sugar.