Apple Raisin Bread

What happens when I get bored and there are apples on the kitchen table? I bake! Well, really that question could just be "what happens when I get bored," and the answer would still be the same. But that's not the point. The point is this apple raisin bread! The recipe comes from The Modern Baker by Nick Malgieri. It was absolutely delicious. But I think I should've squeezed some of the liquid out of my apples. They were really juicy, and after 10 additional minutes of baking, the bread was still gooey in the center. I was afraid of overbaking the edges, so I took it out. The baked parts are delicious, but the middle was still a bit raw. Oh well, nothing the dog won't take care of!Apple Raisin Bread (from "The Modern Baker" by Nick Malgieri)
Makes one 8 1/2 x 4 1/2-inch loaf

2/3 cup all-purpose flour
2/3 cup whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
2 large eggs
1/2 cup light brown sugar
2/3 cup vegetable oil
2 large tart apples, such as Granny Smith
1/2 cup dark raisins
1/2 cup chopped walnuts

1. Set a rack in the middle level of the oven and preheat to 350 degrees F. Butter an 8 1/2 x 4 1/2-inch loaf pan and line the bottom with parchment paper.
2. Combine the flours, baking soda, and cinnamon in a bowl and stir to mix well.
3. In a separate large bowl, whisk the eggs to break them up and whisk the sugar into the eggs. Whisk in the oil and set the bowl aside.
4. Quickly peel and grate the apples into a shallow bowl. You should have about 2 cups of grated apple.
5. Use a large rubber spatula to fold the flour mixture into the egg mixture. Quickly fold in the apples, raisins, and walnuts.
6. Scrape the batter into the prepared pan and smooth the top. Bake the bread until it is well-risen and a toothpick or a narrow-bladed knife inserted into the center of the bread emerges clean, 35-40 minutes.
7. Cool the bread in the pan on a rack for 5 minutes, then unmold it and cool it completely on a rack. Transfer the bread to a platter or cutting board before serving.

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