Range Rider Bread
Range Rider Bread is a hearty, raisin-filled loaf with a touch of nuts and vanilla, perfect for breakfast or a snack, offering a delightful combination of sweetness and texture.
Ingredients
Instructions
- Bring water and raisins to a boil. Set aside to cool; add baking soda.
- Cream together sugar, butter, salt, eggs, and vanilla.
- Add flour to the creamed mixture.
- Mix the raisin mixture into the batter.
- Stir well to combine.
- Add nuts to the batter.
- Fill a greased loaf pan half full with the batter.
- Bake at 350°F (175°C) for 45 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the white sugar with honey or maple syrup. If you're out of raisins, chopped dates or dried cranberries can work well too. Ensure the water-raisin mixture cools completely before adding baking soda to avoid a reaction that could affect the rise. Also, for a nutty flavor, use toasted nuts if you prefer.
Serving Suggestions
This bread is delightful on its own but pairs beautifully with a smear of butter or a drizzle of Easy Vanilla Sauce for added sweetness. Consider serving it alongside a cup of tea or coffee for a cozy treat. For a more substantial breakfast, serve it with yogurt and fresh fruit. It’s also a great addition to a brunch spread or as a snack.
Storage & Reheating
Store leftover Range Rider Bread in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and store it in the freezer for up to three months. To reheat, simply slice and warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Range Rider Bread contains roughly 3428 calories, with 6g protein, 159g carbohydrates, and 246g fat. It is an excellent source of calcium (38% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 2489mg per serving (108% 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 start with 3 cups and add more if necessary to achieve the right consistency. Whole wheat flour will give the bread a denser texture and a nuttier flavor, which can be quite enjoyable.
What can I do if the batter is too thick?
If your batter seems too thick, gradually add a little more water or milk, a tablespoon at a time, until you reach a pourable consistency. Keep in mind that the batter will thicken as it rests, so don’t overdo it initially.
Can I make this bread vegan?
Absolutely! To make this bread vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based butter alternative. The rest of the ingredients can remain the same.
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).