Apple Raisin Loaf

Dave and I spent the past week with his family. They live in a smaller, not very vegan city, and his family has little vegan awareness (I do give them credit though, they asked genuine questions and made a real effort to accommodate us). His mother was gracious enough to hand over her kitchen to me, where I really flexed my creative muscles. I wanted to keep things basic, partially because I didn’t have my pantry of ingredients, but more so I wanted what I made to contain ingredients that were familiar and accessible to them. Kale was a flop, but they loved my lasagna. The baking was scarfed down as fast as I could pump it out. I swear, I was baking once, sometimes twice a day! It was bliss 🙂

Today, I’m sharing one of the recipes I came up with when I was there. It’s a moist loaf style cake, that uses (like I said) ingredients that can be found in most peoples kitchens or any grocery store. Void of any “weird” ingredients and easily put together, this is a perfect cake to bake in an unfamiliar kitchen.

 

Do you cook/bake differently when making things for people who have never tasted vegan food before?

 
 

 
 

Apple Raisin Loaf

1  1/4 cups All-Purpose Flour

3/4 cup Granulated Sugar

1 tsp Cinnamon

1 tsp Pumpkin Pie Spice

1 tsp Baking Soda

1 cup Applesauce (unsweetened)

1/3 cup Canola Oil

1 tsp Vanilla Extract

1/4 tsp Salt

1 cup Raisins

 

Preheat oven to 350°F and prepare one 8 1/2 x 4 1/2 inch loaf pan.

Stir together the flour, sugar, spices, and baking soda. Set aside.

Blend the applesauce, oil, vanilla, and salt until thoroughly combined. Add to dry ingredients and stir until just combined. Stir in raisins.

Spoon into prepared pan, and  smooth top. Bake for 40 – 50 minutes (until an inserted toothpick comes out clean).

Cool in pan for 10 minutes before transferring to rack. Cool completely and ice, if desired (icing recipe follows).

 
 

Lemony Apple Icing

1 cup Icing Sugar

1 tsp Lemon Juice

2 tsp Apple Juice

 

Sift icing sugar, add lemon and apple juice. Stir until smooth. If needed, add more apple juice 1/4 – 1/2 a teaspoon at a time, until icing is of desired consistency. I made mine very thick, it almost held it’s shape and spread very little.

 
 

5 thoughts on “Apple Raisin Loaf

    1. Starr Post author

      Thanks… Dave (the boyfriend) says the icing’s the best part. When I teased him about polishing off the whole loaf (in under 24 hours), his defense was, “It’s this damn icing!” 😀

      Reply
  1. Pingback: Apple Raisin Loaf « The Misfit Baker | Organic Rapeseed Oil

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