Grandma'S Brown Bread
Grandma's Brown Bread is a hearty, moist loaf filled with sweet raisins and warm flavors, perfect for family gatherings or cozy afternoons with a cup of tea.
Ingredients
Instructions
- Mix together sugar and shortening. Add egg, flour, salt, and baking soda.
- Boil raisins in water for 5 minutes.
- Let the raisin-water mixture cool slightly.
- Add raisins and water (once cooled) to the rest of the ingredients and mix well.
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) for 50 to 60 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have shortening, butter or coconut oil can be substituted, although it may alter the texture slightly. To enhance the bread, add a teaspoon of cinnamon or nutmeg for warmth. If you prefer, you can use chopped dried fruits in place of raisins for a different taste.
Serving Suggestions
This brown bread is delightful served warm with butter or cream cheese. It pairs beautifully with soups and stews, making it a perfect companion for a cozy meal. For a sweet twist, enjoy it with a drizzle of Hot Fudge Sauce(Microwave) or alongside a cup of coffee for a comforting snack. A slice also complements a dessert like Ellen Aldridge'S Pumpkin Bread.
Storage & Reheating
Once cooled, wrap the brown bread in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices in a freezer-safe bag. To reheat, simply toast slices or microwave for a few seconds until warmed through, bringing back its fresh-baked flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Brown Bread contains roughly 285 calories, with 5g protein, 47g carbohydrates, and 8g fat. It is a good source of iron (11% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1573mg per serving (68% 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. However, it will result in a denser bread, so you might want to add a bit more water to achieve the right consistency.
What can I do if I don't have raisins?
If you don't have raisins, you can substitute them with other dried fruits like cranberries, apricots, or even chocolate chips for a sweeter version. Each alternative will bring its unique flavor to the bread.
How can I tell when the bread is done baking?
To check if the bread is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, the bread is ready. Avoid opening the oven too early to ensure even baking.
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).