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Steamed Apple-Spice Bread

Serves 24

1 C sifted all-purpose flour
1-1/2 C unsifted whole-wheat flour
1/2 C cornmeal
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 C honey
3/4 C molasses
1-2/3 C skim milk
3/4 C unsweetened applesauce
1 C raisins

Mix flours, cornmeal, salt, baking powder, baking soda, and spices in a large
bowl. Combine honey, molasses, milk, and applesauce. Add to dry ingredients
and stir until well mixed. Stir in raisins. Pour batter into four 1-l coffee cans
(lightly coated inside with cooking spray), filling each about two-thirds. Cover
each can tightly with several layers of aluminum foil tied around the top with

Use a deep kettle or roasting pan with a tight-fitting lid that is large enough
to hold the four cans without touching. Place a rack in the bottom of the kettle;
pour in boiling water to just below the level of the rack. Arrange the cans on
the rack; they should not touch the sides of the kettle or each other. Cover the
kettle and steam over low heat for 3 hours, pouring in more boiling water as
needed (do not let the kettle boil dry). Remove the cans from the kettle and
cool upright for 20 minutes. Remove bread from cans and allow to cool before
slicing. The loaves can be frozen for up to 6 months when tightly wrapped in
foil. Makes 4 loaves, 6 slices each.

• Substitute any combination of chopped dried fruits for part or all of the raisins.

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