Spiced Raisin Nut Bread
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Bread A wonderfully moist quick bread made with both brown and white sugar for a rich flavor, loaded with stewed raisins and chopped nuts. Although written on a recipe card titled ‘Zucchini Bread’, this delightful loaf focuses purely on sweet spices and fruit.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour | 10 mins | 2 loaves |
🔪 Key Equipment
- Two standard loaf pans
- Large mixing bowl
- Separate mixing bowl
- Wire whisk
- Spatula
- Wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 | Eggs | Large |
| 1 Cup | Brown Sugar | Packed |
| 1 Cup | White Sugar | Granulated |
| 1 Cup | Salad Oil | Vegetable oil |
| 2 Teaspoons | Vanilla | Extract |
| 3 Cups | Flour | All-purpose |
| 1 Teaspoon | Baking Soda | None |
| 1 Teaspoon | Salt | None |
| 1 Teaspoon | Cinnamon | Ground |
| ¼ Teaspoon | Baking Powder | None |
| 1 Cup | Raisins | Stewed and drained |
| ½ Cup | Nuts | Chopped |
Instructions
Step 1: Prep and Stew Raisins
- Preheat your oven to 350°F. Grease and flour two standard loaf pans.
- To “stew” the 1 cup raisins, place them in a bowl and cover with hot water. Let them soak for about 10 minutes to plump up, then drain them well.
Step 2: Mix Wet and Dry Ingredients
- In a large bowl, beat the 3 eggs. Add the 1 cup brown sugar, 1 cup white sugar, 1 cup salad oil, and 2 teaspoons vanilla and mix well.
- In a separate bowl, whisk together the 3 cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, and ¼ teaspoon baking powder.
Step 3: Combine and Bake
- Add the dry ingredients to the wet ingredients and stir with a spatula until just combined.
- Fold in the 1 cup drained raisins and the ½ cup nuts.
- Divide the batter evenly between the two prepared loaf pans.
- Bake for 1 hour, or until a toothpick inserted into the center of the loaves comes out clean. Cool in pans for 10 minutes before removing to a wire rack to cool completely until ready to slice.
💡 Make-Ahead & Storage: Wrap the cooled loaves tightly in plastic wrap and store at room temperature for up to 3 days, or freeze for up to 2 months.
Original Recipe Scan
