Walnut-Raisin Bread
A moist, flavorful bread with walnuts and raisins, featuring a hint of orange and pineapple for a sweet, nutty treat suitable for breakfast or snacking.
Ingredients
Instructions
- In a small bowl, combine flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, cream together butter and sugar; add egg and orange juice.
- Beat until smooth.
- Mix in the flour mixture and pineapple.
- Stir in raisins and chopped walnuts.
- Pour batter into a greased 9 x 5 x 3-inch loaf pan.
- Bake at 350°F (175°C) for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance the flavor, consider toasting the walnuts before adding them to the batter. If you prefer a sweeter version, you can substitute some of the sugar with honey or maple syrup. For a twist, try adding spices like cinnamon or nutmeg. If you're short on orange juice, lemon juice can work as a substitute in a pinch.
Serving Suggestions
This Walnut-Raisin Bread is delicious on its own but can be served with a spread of cream cheese or butter for added richness. Pair it with a cup of tea or coffee for a cozy breakfast or snack. It also works well as a sweet side to a savory dish, making it a versatile addition to your meal. For more ideas, browse other American recipes.
Storage & Reheating
Store any leftover Walnut-Raisin Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in the toaster or microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut-Raisin Bread contains roughly 706 calories, with 8g protein, 87g carbohydrates, and 37g fat. It is a good source of protein (17% of the Daily Value), iron (16% of the Daily Value), and calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 1079mg per serving (47% 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 texture. Consider using a mix of both for a healthier option while still maintaining a light crumb.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it lightly with foil during the last 15 minutes of baking to ensure even cooking.
Can I add other fruits or nuts to the recipe?
Absolutely! You can experiment with other dried fruits like cranberries or apricots, and even swap walnuts for pecans or almonds for a different flavor profile. Just be mindful of the moisture content if adding fresh fruits.
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).