Raisin Pecan Bran Bread

As promised, let's talk bread... :-) The first time I fixed this raisin bread for Zach was for The First Dinner, also known as the first time Zach came over for dinner. I was so nervous I even fixed two kinds of bread that day, raisin-nut bread and cornbread, just in case he didn't like one of them! I was momentarily worried as he peered somewhat skeptically at the dense, whole grain texture of this hearty bread, but then he took a bite... finished chewing... looked up... and said "this is the best bread ever! Why isn't this bread in stores so everyone can try it?"

I was so delighted, I fixed the bread every week at Zach's request. A year went by, we moved to another house, and somehow the bread slipped off into oblivion (or maybe we had just finally tired of hearty raisin bread). Until... last week. When Zach requested bread baking instead of dessert baking, I of course asked him if there was a certain kind of bread he wanted. Usually his reply is "surprise me," but this time he looked thoughtful, and then asked, "remember that raisin bread you used to fix me all the time?"

And so, the bread was resurrected. Liberally graced with raisins and pecans, hearty and healthful with whole wheat flours and wheat bran, and just a tiny bit sweet, this bread is heaven. It's a perfect first course with a salad, a filling lunch sandwich bread, or even toasted at the end of the meal for the healthiest dessert ever!

Raisin Pecan Bran Bread

1/4 cup light vegan margarine
1/4 cup applesauce
1/4 cup raw sugar
2 eggs
1/2 cup low fat milk or vanilla soymilk
1 T lemon juice
3/4 cup whole wheat flour
3/4 cup white flour
1/2 cup wheat bran
1 tsp baking soda
1 T cinnamon
1/2 tsp cloves
1/4 tsp salt
1 cup raisins
1/2 cup chopped pecans

~ Preheat the oven to 325 degrees. Coat a 9X5" loaf pan with cooking spray.
~ Stir together the flours, wheat bran, baking soda, cinnamon, cloves, and salt, and set aside.
~ Cream together the marg, applesauce, and sugar.
~ Add the eggs, one at a time, beating well after each addition.
~ Blend in the milk or soymilk, and the lemon juice.
~ Stir in the flour mixture until well-combined.
~ Fold in the raisins and pecans.
~ Scoop the mixture into the loaf pan, and bake for 35 to 45 minutes - until the loaf is set and slightly crusty on top. Serve warm, with a bit of vegan marg or butter, or on the go with some peanut butter or almond butter!

*For a Vegan Version, simply replace the eggs with 2 T soy flour and 1/4 cup soymilk, and increase the baking soda to 2 tsp! I bake the vegan version so frequently that I do believe it was the vegan version that Zach first tasted...

(Baking the bread also provided the perfect opportunity to try out my new vintage Fire King loaf pan... :-)