Quick Raisin Bread
A quick, flavorful raisin bread with a tender crumb, perfect for breakfast or snacks. Suitable for all with a sweet, nutty taste and soft texture.
Ingredients
Instructions
- Beat eggs and sugar until light, then add milk, salt, and raisins and mix well.
- Add melted shortening to the mixture.
- Sift all-purpose flour.
- Measure and sift again with baking powder, then stir into the first mixture.
- Fill greased and floured bread pans half full of the mixture and let stand for 20 minutes.
- Bake for 60 minutes in a moderate oven (350°).
Tips & Substitutions
For added flavor, consider incorporating a teaspoon of cinnamon or nutmeg into the dry ingredients. If you're out of shortening, you can substitute with an equal amount of melted butter or coconut oil. Use a mix of chopped nuts and raisins for texture, or try dried cranberries for a twist. Ensure your bread pans are well-greased to prevent sticking.
Serving Suggestions
Slice the bread and serve it warm with a pat of butter for a delightful breakfast or snack. It pairs beautifully with a cup of tea or coffee. For a more indulgent treat, serve with cream cheese or a fruit spread. This bread also makes a great base for French toast. Consider pairing with fresh fruit or yogurt for a balanced meal.
Storage & Reheating
To store leftover raisin bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in an airtight container for up to 3 months. To reheat, simply toast slices in a toaster or warm in the oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Raisin Bread contains roughly 843 calories, with 14g protein, 107g carbohydrates, and 41g fat. It is an excellent source of iron (32% of the Daily Value) and protein (28% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1136mg per serving (49% 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 in this recipe?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Start with a 50/50 blend of whole wheat and all-purpose flour to maintain lightness while adding nutrition.
How can I make this recipe gluten-free?
To make a gluten-free version, use a gluten-free all-purpose flour blend that contains xanthan gum. Ensure all other ingredients, like baking powder, are also gluten-free. The texture may vary slightly, but it should still be delicious!
Is it possible to reduce the sugar in this recipe?
Absolutely! You can reduce the sugar by up to 25% without significantly affecting the taste or texture. Alternatively, consider using natural sweeteners like honey or maple syrup, but adjust the liquid content accordingly.
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).