Raisin Bread
Raisin bread is a sweet and delightful treat that combines the rich flavors of soft bread with the sweetness of raisins. Perfect for breakfast or a snack, it appeals to those who enjoy a touch of sweetness in their baked goods, making it a family favorite.
Ingredients
Instructions
- Combine all dry ingredients including raisins.
- Beat eggs. Combine eggs, milk, and flavoring.
- Stir liquid into dry ingredients.
- Fold in oil and mix thoroughly.
- Spoon into 2 greased loaf pans.
- Bake in a 350° oven for 55 to 60 minutes.
- Cool on rack.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute half of the sugar with honey or maple syrup for a unique flavor. If you prefer a nutty taste, consider adding walnuts or pecans. If raisins aren't available, dried cranberries or cherries can be used instead, making it a twist on traditional American recipes.
Serving Suggestions
Serve raisin bread sliced with a pat of butter or cream cheese for a delightful breakfast. It pairs beautifully with a cup of tea or coffee. For a sweeter option, drizzle with honey or maple syrup. Consider enjoying it alongside a fresh fruit salad or the Peach Or Apricot Jello Salad for a balanced meal.
Storage & Reheating
Store leftover raisin bread in an airtight container at room temperature for up to three days. For longer storage, wrap it in plastic wrap and freeze for up to three months. To reheat, slice the bread and toast it lightly or warm it in the oven at 300°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Bread contains roughly 8000 calories, with 48g protein, 499g carbohydrates, and 660g fat. It is an excellent source of iron (113% of the Daily Value), calcium (110% of the Daily Value), and protein (97% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 result in a denser loaf. To lighten the texture, consider using half whole wheat and half all-purpose flour. Adjust the liquid slightly as needed, since whole wheat flour absorbs more moisture.
What can I do if the bread is too dry?
If your raisin bread turns out dry, it may be due to overbaking. To prevent this, check for doneness a few minutes before the suggested baking time. You can also brush the finished bread with melted butter right after baking to add moisture.
How can I add more flavor to the bread?
For added flavor, consider incorporating spices such as cinnamon or nutmeg into the dry ingredients. You can also mix in citrus zest, like orange or lemon, to brighten the flavor profile. Combining these enhancements will elevate your raisin bread experience.
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).