It's So Easy Raisin Nut Bread

My recipe for Raisin Nut Bread has been a family favorite for years. This quick bread is perfect for breakfast (try toasting it) or for lunch with a hot bowl of soup. It’s small size makes it easy to pack for picnics. We usually eat it simply sliced and buttered but it also makes great ham sandwiches.

You will need:
1 c. raisins, I use dark raisins
1 c. water
1 beaten egg
3/4 c. sugar
1/2 tsp. vanilla
1 1/2 c. sifted, all-purpose flour
1 tsp. baking powder
1/4 tsp baking soda
1/4 tsp. salt
1/2 c. chopped walnuts
2 – 14 or 15 oz fruit or vegetable cans or 1 loaf pan 8 1/2″ x 4 1/2″ x 2 1/2″. I have always baked this bread in the cans or two small 3″ x 5 1/2″ stoneware bread pans
Preheat oven to 350°

Prepare raisins: In a saucepan combine the raisins and water. Bring just to a boil and remove from heat. Cool to room temperature. I put the mixture in a small bowl and refrigerate it while I organize the rest of the ingredients.

Sift together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside. I sift dry ingredients onto a piece of wax paper then carefully pick up the wax paper with the dry ingredients, fold it over and pour the dry ingredients into the mixing bowl.

In a mixer bowl (I use my KitchenAide mixer) beat the egg, sugar, and vanilla.

Add the cooled raisin mixture (raisins and their liquid) and mix well. Add the dry ingredients and mix well. Stir in the nuts.

Pour the batter into two 14 to 15 oz buttered – I use Pam spray – and floured fruit or vegetable cans. Bake at 350° for 50-60 minutes. Remove from the oven and cool for 10 minutes. Loosen the sides of the bread with a narrow metal spatula or knife and turn the bread out of the cans. Cool to room temperature before slicing.

Slice it, butter, it, and make yourself a cup of tea. Yum! A picnic with a thermos of hot soup and this bread is wonderful.
Hey from the farm,
Fran The Country Cousin

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