Applesauce and yogurt help keep this whole grain quick bread moist. The bread is baked in a round casserole dish.
Grease the bottom and 1 inch up the sides of a 1-1/2-quart round casserole dish; set aside. In a large bowl, combine whole wheat flour, all-purpose flour, baking powder, salt, cinnamon and baking soda. Make a well in center of flour mixture; set aside.
In a medium bowl, combine eggs, applesauce, yogurt, brown sugar and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy.) Fold in nuts and raisins. Spoon batter into prepared dish. Sprinkle with wheat germ.
Bake in a 350 degree F oven for 60 to 70 minutes, covering with foil for the last 15 minutes of baking to prevent overbrowning, or until a wooden toothpick inserted near center comes out clean. Cool in dish on a wire rack for 10 minutes. Remove from dish. Cool completely on wire rack. If you like, wrap and store overnight before slicing. Makes 1 loaf (12 servings).
Bread will be slightly moister the second day.