Raisin and Apple Breakfast Bread with Raisin Cream Cheese

  • Yield: 9 servings
  • Prep: 15 minutes
  • Cook: 80 minutes

When I make this bread, I cut the loaf into slices then individually wrap the slices in plastic wrap and freeze them. In the morning before I leave for work, I grab one and it is thawed and ready to eat at my morning break.

Ingredients

Nonstick cooking spray
1 1/2cups California Raisins
1teaspoon baking soda
3/4cup boiling water
1/2cup diced, peeled and cored apple
1teaspoon lemon juice
2tablespoons butter, softened
3/4cup granulated sugar
1/4cup firmly packed dark brown sugar
1teaspoon vanilla extract
1unit egg, beaten
1/4teaspoon kosher salt, divided
3/4teaspoon ground nutmeg, divided
1 1/3cups all-purpose flour
1/2cup chopped walnuts
8ounces cream cheese, softened
1/4teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray.
  2. Place the raisins in a medium bowl. Add baking soda and boiling water; mix to combine, Cover bowl with plastic wrap; set aside.
  3. Place the apples in a small bowl. Add lemon juice and toss to combine; set aside.
  4. In a large bowl, cream butter. Add granulated sugar and brown sugar, mix well. Add in  vanilla and egg; mix well. Add 1/8 teaspoon salt, 1/2 teaspoon nutmeg and flour; mix until moistened.
  5. Using a small strainer, remove 1/2 cup of raisins from liquid; set aside. Add remaining raisins and liquid to flour mixture and mix until fully combined. Add walnuts and apples; mix well. Pour mixture into prepared loaf pan. Bake 70 to 80 minutes, until a toothpick inserted just off-center comes out clean.
  6. Remove from oven and let cool in pan 20 minutes. Remove from pan and place onto wire rack to cool completely.
  7. While the bread bakes, prepare raisin cream cheese. Place reserved 1/2 cup soaked raisins in a small food processor and process until smooth. Place into a medium bowl. Add  cream cheese, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon nutmeg and cinnamon; mix well. Refrigerate until ready to use.
  8. To serve, cut cooled bread into 3/4-inch to 1-inch slices. Serve with raisin-infused cream cheese.