Raisin-Walnut Bread
Raisin-Walnut Bread is a delightful, moist loaf that beautifully combines the sweetness of raisins with the crunch of walnuts. Perfect for breakfast or as a snack, this bread offers a comforting flavor profile that appeals to both children and adults alike.
Ingredients
Instructions
- In a small saucepan, bring raisins, baking soda, and oil to a boil. Remove from heat and set aside to cool.
- In a large bowl, beat eggs, sugar, and vanilla well.
- Add the cooled raisin mixture to the egg mixture, then add flour and salt.
- Stir until well mixed.
- Bake in a buttered 9 x 5 x 3-inch loaf pan at 350°F for 50 to 60 minutes or until it tests done.
Tips & Substitutions
For a deeper flavor, consider using dark brown sugar instead of white sugar. If you prefer a nuttier taste, toast the walnuts before adding them to the batter. You can also substitute the raisins with dried cranberries for a tart twist. Keep an eye on the baking time, as oven temperatures can vary. Use a toothpick to check for doneness; it should come out clean.
Serving Suggestions
This Raisin-Walnut Bread is delightful on its own but also pairs beautifully with a spread of Smooth-N-Creamy Frosting for added sweetness. Serve it alongside a cup of tea or coffee for breakfast or as an afternoon snack. It also makes a great accompaniment to a cheese platter, enhancing both savory and sweet flavors.
Storage & Reheating
Store any leftover Raisin-Walnut Bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to three months. To reheat, simply slice and warm in a toaster or oven until just heated through to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin-Walnut Bread contains roughly 514 calories, with 6g protein, 53g carbohydrates, and 31g fat. It is a good source of iron (15% of the Daily Value), protein (13% of the Daily Value), and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1223mg per serving (53% 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 nut in this recipe?
Yes, you can substitute walnuts with pecans or almonds if you prefer. Each nut will impart its unique flavor, so feel free to experiment based on your taste preferences.
What can I do if my bread is too dry?
If your Raisin-Walnut Bread turns out dry, try adding a bit of applesauce or yogurt to the batter next time for moisture. Also, ensure you’re not overbaking, as that can lead to dryness.
Can this recipe be made vegan?
To make this recipe vegan, substitute the eggs with flaxseed meal (1 tablespoon flaxseed meal mixed with 3 tablespoons water for each egg) and use a plant-based oil. Additionally, ensure that any sugar used is vegan-friendly.
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).