Brown Raisin Bread Recipe

Brown Raisin Bread


1 & 1/2 cups of raisins
1 & 1/2 cups of water
2 tbs. of oil (suggest either canola or a light olive oil)

1 cup of sugar
2 eggs
2 tsp. of baking soda
2 & 3/4 cups of flour (all-purpose or whole wheat)
1 tsp. of salt
1 tsp. of vanilla extract

How to make Brown Raisin Bread

This is a soft, moist brown bread with a delicious crust and a sweet, nutty smell given by the raisins. A childhood favorite of mine, it is perfect when warm and served with butter.

Preheat oven to 350 degrees F.

Combine raisins and water in a sauce pan and bring to a boil. Add the oil and let cool.

Combine remaining ingredients in a large mixing bowl and add raisin mixture. Mix until well blended and pour into loaf pan (my Mother always used three empty and cleaned out soup cans, about 1/3 to 3/4 full, but I've made this in glass and silicone loaf pans and it works just as well. The soup cans do lend a unique round shape with rippled edges to the loaf and typically make a crunchier crust.)

Place in oven for about 60 minutes or until a toothpick comes out clean (you may need to adjust the baking time depending on your baking vessel of choice. Keep in mind when checking the loaf that this is a brown bread and will look darker when fully baked).


Question from the Chef

“Raisins or other fruits in bread; yes or no?”

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