RAISIN NUT BREAD
This easy to make bread is packed with raisins and walnuts. It's a great in the morning, with tea or for dessert.
Provided by sal
Categories Bread Quick Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. In a separate bowl, beat together egg, applesauce and butter. Stir applesauce mixture into flour mixture just until combined. Fold in walnuts and raisins; pour batter into prepared loaf pan.
- Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow to cool before slicing.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 39.3 g, Cholesterol 23.1 mg, Fat 11.8 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 2.8 g, Sodium 164.8 mg, Sugar 13.6 g
DUTCH-OVEN RAISIN WALNUT BREAD
On a cold day there is nothing better than a warm, crusty Dutch oven raisin bread filled with walnuts. -Catherine Ward, Taste of Home, Prep Kitchen Manager
Provided by Taste of Home
Categories Brunch
Time 1h5m
Yield 1 loaf (32 pieces).
Number Of Ingredients 8
Steps:
- In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.
Nutrition Facts : Calories 130 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON RAISIN BREAD
Provided by Food Network
Categories side-dish
Time 5h45m
Yield One plump 9 by 5 inch loaf
Number Of Ingredients 5
Steps:
- Mix one batch of the White Pan Loaf dough according to instructions given in recipe.
- Place the just mixed dough in a clean bowl lightly dusted with flour. Cover the bowl with a towel and allow the dough to rise at room temperature (75 degrees to 77 degrees) for 2 to 2 1/2 hours, until it doubles in volume. (An indentation made by poking your finger deep into the dough should not spring back.)
- While the dough is rising, place the raisins in a bowl or a plastic container and fill with warm water to come just below the top of the raisins. (If you use too much water, you will rinse away the natural sweetness of the raisins.)
- Place the dough on a very lightly floured surface. Gently deflate the dough and pat it into a rectangle that is about 3/4 of an inch thick, and about 6 inches by 12 inches in size. The short sides should be the top and bottom edges.
- Mix the cinnamon and sugar together, and sprinkle it evenly over the dough.
- Drain the raisins and toss them with the remaining 2 tablespoons flour. Spread the raisins evenly over the dough and gently press them into it.
- Starting at a short side, roll the dough into a log. Roll the dough tightly, keeping the skin of the dough slightly taut, and tucking in any raisins that fall out, but don't stretch the dough so tight that the skin tears. Seal the seam of the log gently but tightly using the heel of your hand against the surface of the table, or pinch it shut with your fingers.
- Place the loaf in an oiled or buttered 9 by 5 inch loaf pan, and cover with oiled plastic wrap. Let the dough rise at room temperature for 1 1/2 to 2 1/2 hours, or until the loaf has risen almost 1 inch above the sides of the pans.
- Meanwhile, preheat the oven to 450 degrees.
- Place the loaf pan on the center oven rack. Using a plant sprayer, mist the loaf 8 to 10 times, then quickly shut the oven door. Spray the bread again after 2 minutes.
- Bake for 15 minutes, then reduce the oven temperature to 375 degrees and bake for 20 to 30 minutes longer, until the crust is deep brown and the loaf sounds hollow when tapped on the bottom. The crust may color quickly because of the cinnamon and raisins in the dough; watch carefully and cover the top of the loaf loosely with foil if it is browning too fast. Let cool in the pan for 5 minutes, then remove the bread from the pan and place the loaf on a rack to cool. Let cool completely before slicing, or the bread will fall apart. This bread keeps well for at least 2 days.
MARGARET'S RAISIN BREAD
Provided by Trisha Yearwood
Time 1h10m
Yield 3 mini loaves
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Heavily grease and flour the insides of three empty 15-ounce cans. In a medium heatproof mixing bowl, pour the boiling water over the raisins and baking soda. Set aside to cool. In a medium mixing bowl, sift together the flour, sugar and salt. Stir in the bran flake crumbs. Lightly beat together the egg and oil, and stir into the flour mixture. Stir in the cooled raisins and water. Divide the batter evenly among the 3 cans, filling about three-quarters of the way up. Bake on the lowest rack until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool for about 10 minutes and run a knife along the sides of the can to remove. If packing as gifts, just wrap in the can!
CINNAMON RAISIN BREAD FOR THE BREAD MACHINE
Make and share this Cinnamon Raisin Bread for the Bread Machine recipe from Food.com.
Provided by southern chef in lo
Categories Yeast Breads
Time 3h5m
Yield 1 1.5 pound loaf
Number Of Ingredients 8
Steps:
- Add all the ingredients in order given except the raisins.
- Add raisins in on the "add in" beep.
- Bake on "sweet bread" setting.
CINNAMON RAISIN QUICK BREAD
Cinnamon and raisins bring heartwarming flavor to this mildly sweet bread. It's ideal for an on-the-go breakfast or a quick snack before dinner. -Flo Burtnett, Gage, Oklahoma
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside. , Spoon half the batter into 2 greased 8x4-in. loaf pans. Sprinkle with half of the reserved cinnamon sugar; repeat layers. Cut through batter with a knife to swirl. , Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. Freeze option: Wrap cooled bread in foil and freeze for up to 3 months. To use, thaw at room temperature.
Nutrition Facts : Calories 204 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 231mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA RAISIN BREAD
"Toasted slices of this moist banana bread are wonderful for breakfast," reports Jackie Kew of Grand Island, New York. "For a special treat, I sometimes substitute chocolate chips for half or all of the raisins," she adds.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2 pounds).
Number Of Ingredients 11
Steps:
- In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add raisins and walnuts.
Nutrition Facts :
SWEET RAISIN NUT BREAD (FOR BREAD MACHINE)
Make and share this Sweet Raisin Nut Bread (for bread machine) recipe from Food.com.
Provided by Steve P.
Categories Yeast Breads
Time 4h
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in the order given.
- Select white bread and push start.
RAISIN NUT BREAD
I always bought this bread to use with Turkey Tea Sandwiches #110177 but when I moved and could no longer find it, I combined different things from 3 recipes to come up with this one. I only use it for the turkey tea sandwiches. The combination of raisins, nuts and cream cheese with basil go so well together!!
Provided by Miss V
Categories Yeast Breads
Time 3h15m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- In the bread machine pan, place all ingredients (except the raisins and nuts) in the order suggested by the manufacturer.
- Use the 'sweet' bread setting and 'light' crust color.
- Bake according to your machine directions.
- When the machine beeps during the kneading cycle, add the raisins and nuts a few at a time until they are kneaded into the dough.
BANANA RAISIN BREAD
A great quick bread that is not like your ordinary "dessert" banana bread - it's not overly sweet and the texture is moist yet sturdy enough to slice and make sandwiches! We like it with peanut butter and honey! Freezes well too.
Provided by SaraFish
Categories Quick Breads
Time 1h10m
Yield 18 slices
Number Of Ingredients 11
Steps:
- Mix dry ingredients in a mixing bowl.
- Mix wet ingredients in another bowl.
- Combine wet and dry ingredients.
- Pour in loaf pan sprayed with Pam and sprinkle with 2 tablespoons sugar.
- Bake at 350 for about an hour, until golden brown.
- Cool completely before slicing.
CRANBERRY RAISIN NUT BREAD
Make and share this Cranberry Raisin Nut Bread recipe from Food.com.
Provided by Theresa Thunderbird
Categories Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease a 9 1/2 x 5 1/2 inch loaf pan.
- Into a bowl mix all the ingredients together, in the order given.
- Then put the mixture into the loaf pan after all ingredients are blended.
- Bake for 1 hour.
- Remove from pan and let it cool on a rack.
RAISIN NUT BREAD IN A CAN
Make and share this Raisin Nut Bread in a Can recipe from Food.com.
Provided by Topher
Categories Quick Breads
Time 1h10m
Yield 4-6 cans, 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven at 350 degrees F.
- Boil together the raisins, water, and butter.
- Cool slightly.
- Add the rest of the ingredients in a bowl and mix to make the dough.
- Pour dough into well greased (or sprayed) tin cans (#2 1/2 or soup cans) about 1/2 full.
- Bake for 50 minutes, but check after 45. Cool for 10 minutes and remove from cans.
- Cool a bit longer, then wrap in foil.
- Delicious when served with cream cheese or butter. Makes 4-5 #2 1/2 cans or 5-6 soup cans.
Nutrition Facts : Calories 981.1, Fat 21.3, SaturatedFat 6, Cholesterol 68.1, Sodium 1450.4, Carbohydrate 188.4, Fiber 6.6, Sugar 108.8, Protein 16.4
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