Walnut Or Raisin Bread
A moist, flavorful bread with walnuts or raisins, perfect for breakfast or snack, offering a sweet and nutty taste that appeals to all ages.
Ingredients
Instructions
- Beat eggs and sugar thoroughly.
- Add milk and blend well.
- Sift together flour, salt, and baking powder.
- Stir in nuts or raisins.
- Pour batter into a greased loaf pan.
- Bake for 1 hour in a moderate oven (around 350°F or 175°C).
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a teaspoon of cinnamon to the batter. If you're out of nuts or raisins, you can substitute with chocolate chips or dried cranberries for a different taste. Make sure to sift the flour, salt, and baking powder together to ensure an even rise. Remember, using room temperature ingredients can help create a better texture.
Serving Suggestions
This Walnut or Raisin Bread is delightful on its own, but it also pairs beautifully with a spread of butter or cream cheese. For a breakfast treat, serve it alongside a bowl of fresh fruit or a side of Seaweed Salad for a refreshing contrast. It can also be enjoyed with coffee or tea, making it a perfect afternoon snack.
Storage & Reheating
Allow the bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, place it in an airtight container in the freezer for up to three months. To reheat, simply slice and warm in a toaster or microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut Or Raisin Bread contains roughly 1716 calories, with 30g protein, 340g carbohydrates, and 34g fat. It is an excellent source of vitamin C (235% of the Daily Value), calcium (154% of the Daily Value), and iron (114% of the Daily Value). 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 maintain a light texture, consider mixing half whole wheat and half all-purpose flour. This will add nutritional value while keeping the bread fluffy.
How can I tell when the bread is done baking?
The bread is done when it turns golden brown on top and a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can loosely cover it with aluminum foil to prevent burning while the inside continues to bake.
Can I make this bread in advance?
Absolutely! This bread stores well, making it perfect for meal prep. You can bake it a day in advance, and it will taste just as delicious. Just make sure to store it properly and reheat slices as needed for the best flavor and texture.
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).