Apple Bread

Slightly tart varieties such as Boskoop or Elstar make the apple bread particularly flavorful.

For an alcohol-free version, soak the raisins in apple juice or strong black tea.

Cover and refrigerate while soaking, and bring briefly to room temperature before baking.

Lightly flour the pan or line it with baking paper to make it easier to remove the apple bread.

Sift the spices and baking powder if possible so they distribute evenly.

Mix only until there are no dry flour streaks left so the apple bread doesn't become dry.

Do a skewer test near the end; if the top darkens too much, loosely cover with aluminum foil.

It often tastes even better the next day after the flavors have melded.