Easy Raisin Bread
A moist, flavorful raisin bread with a hint of sweetness, perfect for breakfast or snacks, suitable for all ages and ideal for those who love fruity baked goods.
Ingredients
Instructions
- Combine raisins and baking powder in a bowl. Add boiling water and let cool for 30 minutes.
- Mix flour, sugar, and salt in a separate bowl. Stir in the raisin mixture, beaten egg, and vegetable oil until well combined.
- Pour the batter into a greased pan.
- Bake at 350°F (175°C) until golden brown, about 35 to 45 minutes.
- Cool in the pan for 10 minutes before removing.
- Wrap well and store.
Tips & Substitutions
For a twist, try adding chopped nuts or spices like cinnamon or nutmeg to the batter. If you don’t have raisins, you can substitute with dried cranberries or apricots for a different flavor profile. Ensure the boiling water cools enough before mixing to avoid cooking the egg. This recipe is ideal for using up pantry staples, making it a great option for American recipes.
Serving Suggestions
Serve the raisin bread warm or at room temperature, perhaps with a spread of butter or cream cheese. It pairs beautifully with a cup of tea or coffee for a delightful breakfast or snack. For a heartier meal, enjoy it alongside Excellent Pork Chops or a fresh salad like Delicious Cool Salad for a balanced plate.
Storage & Reheating
After cooling, wrap the raisin bread in plastic wrap or aluminum foil to keep it fresh. Store it at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, slice the bread and warm it in a toaster or oven for a few minutes until heated through, maintaining its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Raisin Bread contains roughly 456 calories, with 5g protein, 75g carbohydrates, and 17g fat. It is an excellent source of calcium (33% of the Daily Value) and vitamin A (27% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 2253mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may slightly change the texture and flavor. You might need to add a bit more water or adjust the baking time, as whole wheat absorbs more moisture. Keep an eye on the bread as it bakes.
How do I know when the bread is done baking?
The bread is done when it is golden brown on top and a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil and continue baking until cooked through.
Can I freeze this raisin bread?
Absolutely! To freeze, wrap the cooled bread tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. To enjoy, thaw it overnight in the refrigerator and reheat as desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).