For an extra layer of flavor, try toasting the walnuts lightly before adding them to the batter. Ensure the raisin mixture is not too hot before adding it to the egg mixture to prevent cooking the egg. If you don't have almond paste, you can use marzipan, although it may result in a slightly sweeter flavor. Store the cooled bread in an airtight container at room temperature for up to 3 days.
Almond Raisin Bread
-
PREP TIME20 mins
-
COOK TIME1 hrs
-
TOTAL TIME1 hrs 20 mins
-
SERVING32 People
-
VIEWS18
A cherished classic, this Almond Raisin Bread offers a delightful blend of textures and flavors. The secret lies in the almond paste, which provides a rich, nutty foundation that elevates this simple loaf to something truly special.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate22 g
-
Cholesterol7 mg
-
Fiber1 g
-
Protein3 g
-
Saturated Fat1 g
-
Sodium123 mg
-
Sugar9 g
-
Fat5 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350°F (175°C). Grease and lightly flour two standard loaf pans. (5 minutes)
02
StepIn a small saucepan, combine the raisins and water. Bring to a gentle simmer over medium heat and cook until the raisins are plump and have absorbed some of the water, about 4-6 minutes. Stir in the butter until it melts completely. Remove from heat and allow to cool slightly. (10 minutes)
03
StepIn a large bowl, whisk together the egg and sugar until pale and slightly thickened. (3 minutes)
04
StepIn a separate bowl, sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the egg mixture, alternating with the cooled raisin mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. (5 minutes)
05
StepGently fold in the grated almond paste and chopped walnuts until evenly distributed throughout the batter. (2 minutes)
06
StepDivide the batter evenly between the prepared loaf pans. (2 minutes)
07
StepBake in the preheated oven for approximately 55-65 minutes, or until a wooden skewer inserted into the center comes out clean and the top springs back lightly when pressed. (60 minutes)
08
StepLet the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely. (10 minutes)
You need to login to claim your token
🔐 Login to get tokenYOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Afton Dare
Jun 20, 2025The texture is wonderful, and the combination of almonds and raisins is just perfect.
Hilario Nienow
Jun 4, 2025Easy to follow and the bread is so moist and flavorful. Will definitely make again!
Reilly Harris
May 28, 2025I followed the recipe exactly, and it turned out perfectly. My family loved it!
Carolanne Ortizyundt
Apr 22, 2025This bread is absolutely divine! The almond paste really makes it special.