Raisin Loaf

Raisin Loaf

10

"This loaf is light in color and comes from New Zealand."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 25 m servings 217 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  2. Place butter, sugar, and 1 egg in large bowl. Beat well. Beat in second egg. Stir in milk and vanilla.
  3. In another bowl measure in flour, baking powder, and salt. Stir in raisins. Pour all at once into batter. Stir to moisten only. Spoon into greased loaf pan.
  4. Bake in 350 degree F (175 degree C) oven for 1 hour or until it tests done. Cool 10 minutes. Turn out of pan. Cool on rack. Wrap to store. Allow to ripen a day or two to improve flavor. Serve buttered.

Reviews

10
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I made muffins out of this recipe. I used melted butter instead of margerine and buttermilk instead of regular milk. This was good but I think it could use some spices--cinnamon and a little nut...

Most helpful critical review

can be a bit dry

I made muffins out of this recipe. I used melted butter instead of margerine and buttermilk instead of regular milk. This was good but I think it could use some spices--cinnamon and a little nut...

Raisins tend to sink to the bottom of this loaf. But I did like the overall flavor.

Wonderful bread that's bursting with raisins! I used 1/2 cup of Land O Lakes light butter to ensure it would be moist. I also doubled the vanilla, added 1 tsp. of cinnamon and 2 Tbsp. of molasse...

Delicious and easy. I substituted dried cherries for the raisins. Might try adding some chopped nuts next time.

I substituted half of the milk for molasses - gave it a rich flavour as well as as taking the suggestion to add cinnamon. I will be putting this recipe in my favourites!

This is a pretty good recipe. In the directions it mentions butter but in the ingredients this is nowhere to be found, so we can assume this means the margarine. Definitely double the amount of ...

Very good....I added some walnuts to this.

Very simple to make and tastes good also. I used regular Thompsons raisins instead of the golden ones. I cut the dough and made mini sized loafs.

I really liked it. I used dried cranberries instead of raisins. It cooked in only 50 minutes. It was moist and didn't need to be buttered.