A tasty breakfast bread, when hot, can warm a frigid morning.


Recipe Summary

30 mins
1 hr
30 mins
2 hrs
14 servings


Original recipe yields 14 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • 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.

Cook's Note:

I use Empire apples to make the apple puree. You can substitute 1 cup applesauce but it will taste more artificial.

Nutrition Facts

220 calories; protein 2.7g; carbohydrates 40.7g; fat 6g; cholesterol 39.8mg; sodium 195.5mg. Full Nutrition