Raisin, Apple and Pecan-Streusel Quick Bread

Raisins and apples for a sweet surprise.
  • Yields 3 loaves
  • Details


      Raisin Paste*

      • 1 cup California raisins
      • 1 1/4 cups water

      Pecan Streusel

      • 1/2 cup cold, unsalted butter
      • 1/3 cup sugar
      • 1/4 cup brown sugar (2 ounces)
      • 1 cup pecan pieces (4 ounces)
      • 1 teaspoon ground cinnamon
      • 1/2 teaspoon ground nutmeg
      • 1/2 teaspoon ground ginger
      • 1 1/2 cups pastry flour or all-purpose flour (6 ounces)


      • 1 pound unsalted butter
      • 2 1/4 cups granulated sugar
      • 4 eggs
      • 4 cups all-purpose flour
      • 1/2 cup spelt flour (2 ounces)
      • 2 teaspoons baking powder
      • 2 teaspoons baking soda
      • 2 1/3 cups Sour cream
      • 1 teaspoon vanilla
      • 1 cup California raisins (6 ounces), soaked overnight
      • 1 Granny Smith apple, peeled and diced small
      • 1/2 tablespoon California raisin juice concentrate*


      Raisin Paste*

      Measure raisins and water into saucepan and heat to simmer. Simmer until raisins are very tender. Drain water and turn raisins into a food processor. Process until smooth. (The paste should be very thick and measure about 1/2 cup). Set aside.

      Pecan Streusel

      Combine butter and all dry ingredients in mixer bowl. With paddle, mix on medium speed until crumbly. Spread on parchment-lined sheet pan and bake at 350ºF until lightly golden brown and crisp. Let cool and break into small pieces.


      Preheat oven to 300ºF. Grease 3 loaf pans.

      Cream butter and sugar on medium speed until light and fluffy. On low speed, add eggs one at a time, beating after each addition. Sift dry ingredients together and add alternately with sour cream mixing on low speed. Stir in vanilla. Divide batter in half. Fold raisin paste, diced apples and raisin juice concentrate into one-half of batter and reserve. Fold streusel and raisins into remaining half of batter; divide to fill bottoms of 3 loaf pans about 1/3 full. Divide and spoon reserved batter down center of each. Then, divide and spoon on remaining streusel batter to fill pans to 2/3 full. Bake at 300ºF in convection oven (350°F in conventional oven) for approximately 50 to 60 minutes. Let cool slightly and remove from pans, cool completely on a wire rack.

      Note: Commercially prepared California raisin paste and raisin juice concentrate are available from foodservice and industrial suppliers.

      Nutrition Facts Per Serving

      Calories 340 (49% from fat); Total Fat 19g (sat 10g, mono 6g, poly 1g, trans 0g ); Cholesterol 65mg; Protein 4g; Carbohydrate 40g; (Dietary Fiber 2g; Sugars 23g; ); Iron 1mg; Sodium 115mg; Calcium 50mg; Potassium 157mg

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