Karen'S Quick Raisin Bread
A quick and hearty raisin bread with a tender crumb and slightly sweet flavor, perfect for breakfast or snack, suited for bread lovers and those seeking homemade comfort food.
Ingredients
Instructions
- Heat oven to 375°F.
- Grease a baking sheet.
- Mix flour, sugar, salt, baking soda, and raisins in a bowl.
- Add buttermilk and stir just until combined. Knead on a floured surface for 30 seconds.
- Pat into an 8-inch round shape.
- Make an 'X' on top of the dough.
- Bake for 40 to 45 minutes at 375°F.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of cinnamon or nutmeg to the dry ingredients. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of lemon juice or vinegar. Be careful not to over-knead the dough, as this can make the bread tough. For a fun twist, try adding chopped nuts or chocolate chips for variation.
Serving Suggestions
This quick raisin bread is perfect for breakfast or as a snack. Serve it warm with butter or cream cheese for a delightful treat. It pairs beautifully with a cup of tea or coffee. For a heartier meal, enjoy it alongside a salad or a bowl of soup, or try it with a sweet dessert like Missouri Dirt Cake for a complete indulgence.
Storage & Reheating
Once cooled, store the raisin bread in an airtight container at room temperature for up to 3 days. You can also wrap it tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply slice and toast the bread or warm it in the oven at 350°F for about 10 minutes, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Karen'S Quick Raisin Bread contains roughly 145 calories, with 6g protein, 21g carbohydrates, and 4g fat. It is a good source of protein (11% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1256mg per serving (55% 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 a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option, but keep in mind that it may alter the texture slightly. You can also use gluten-free flour blends if needed, but ensure they contain a binder like xanthan gum for proper rising.
What can I do if my dough is too sticky?
If your dough is too sticky, add a little more flour, one tablespoon at a time, while mixing until it reaches a manageable consistency. Be cautious not to overwork the dough, as this can lead to a denser bread. It's better to start with less flour and adjust as needed.
How do I know when the bread is done baking?
The bread is done when it is golden brown on top and sounds hollow when tapped on the bottom. You can also insert a toothpick into the center; if it comes out clean or with a few moist crumbs, your bread is ready. If it needs more time, bake in five-minute intervals until done.
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).