Mini Raisin Nut Breads
Mini Raisin Nut Breads are delightful, moist loaves packed with sweet raisins and crunchy nuts. The warm flavors of vanilla and a hint of salt elevate this treat, making it perfect for breakfast or a snack. Ideal for sharing with family and friends during gatherings or holiday celebrations.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the boiling water and raisins. Let them soak for about 15 minutes.
- In another bowl, beat the eggs and mix in the sugar, baking soda, vanilla, and salt.
- Add the soaked raisins (with water) to the egg mixture and stir well.
- Gradually incorporate the flour until just combined.
- Fold in the chopped nuts.
- Grease the vegetable cans and fill them with the batter, leaving some space for rising.
- Bake in the preheated oven for about 60 minutes or until a toothpick comes out clean.
Tips & Substitutions
For extra flavor, consider adding spices like cinnamon or nutmeg to the batter. You can substitute half of the raisins with dried cranberries or chopped dates for a twist. If you prefer a less sweet bread, reduce the sugar to 2 1/2 cups. To ensure even baking, rotate the cans halfway through the cooking time.
Serving Suggestions
These mini raisin nut breads are delightful on their own or served with a spread of cream cheese. For an added treat, pair them with a cup of coffee or tea. They also make a great accompaniment to a breakfast spread alongside Banana Nut Bread or Russian Tea Cakes for a variety of flavors.
Storage & Reheating
Store the mini breads in an airtight container at room temperature for up to five days. For longer storage, wrap them tightly in plastic wrap and freeze for up to three months. To reheat, simply place the bread in a preheated oven at 350°F for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mini Raisin Nut Breads contains roughly 1072 calories, with 19g protein, 198g carbohydrates, and 3g fat. It is an excellent source of iron (47% of the Daily Value), protein (39% of the Daily Value), and dietary fiber (36% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1072mg per serving (47% 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 different types of nuts in this recipe?
Absolutely! While coarsely chopped walnuts are traditional, you can use pecans, almonds, or even macadamia nuts for a unique flavor. Just ensure they are chopped to a suitable size for even distribution in the batter.
What can I do if I don't have vegetable cans?
If you don't have empty vegetable cans, you can use standard loaf pans or muffin tins instead. Adjust the baking time accordingly; smaller portions will bake faster, so start checking for doneness around 30-40 minutes.
Can I make this recipe vegan?
Yes, you can make this recipe vegan by replacing the eggs with flaxseed meal (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg) and using a vegan sugar substitute. The texture may vary slightly, but it will still be delicious!
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).