Raisin Loaf

Raisin Loaf
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 25 mins
  • SERVING
    12 People
  • VIEWS
    39

Embark on a delightful baking journey with this recipe, yielding a tender, golden-hued Raisin Loaf, reminiscent of cozy New Zealand kitchens. Its subtle sweetness and soft texture make it perfect for breakfast, tea time, or a comforting snack.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    39 g
  • Cholesterol
    33 mg
  • Fiber
    1 g
  • Protein
    4 g
  • Saturated Fat
    1 g
  • Sodium
    244 mg
  • Sugar
    21 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan thoroughly. (5 minutes)

Image Step 02
02 Step

Recipe View 10 mins In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in 1 egg until well combined, then beat in the second egg. Gradually stir in the milk and vanilla extract until just combined. (10 minutes)

Image Step 03
03 Step

Recipe View 5 mins In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold in the golden raisins and raisins, ensuring they are evenly distributed. (5 minutes)

Image Step 04
04 Step

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, mixing until just moistened. Be careful not to overmix. Spoon the batter into the prepared loaf pan, spreading evenly. (5 minutes)

Image Step 05
05 Step

Recipe View 1 hrs Bake in the preheated oven for 1 hour, or until a wooden skewer inserted into the center comes out clean. (60 minutes)

Image Step 06
06 Step

Recipe View 10 mins Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)

Image Step 07
07 Step

Recipe View For optimal flavor, wrap the cooled loaf tightly in plastic wrap and let it ripen for a day or two at room temperature. Serve sliced and buttered.

For a richer flavor, try using brown butter instead of margarine.
If you prefer a more intense raisin flavor, soak the raisins in warm water or rum for 30 minutes before adding them to the batter.
To prevent the raisins from sinking to the bottom of the loaf, toss them with a tablespoon of flour before adding them to the dry ingredients.
Store the baked loaf in an airtight container at room temperature for up to 5 days.

Leta Kub

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 13 Ratings)
Total Reviews: (4)
  • Lilian Renner

    This recipe is fantastic! The loaf came out perfectly moist and flavorful. Letting it sit for a day definitely enhances the taste.

  • Russell Hirthe

    I found the loaf a bit too sweet for my taste, so I reduced the sugar by a quarter of a cup. It still turned out great!

  • Ashtyn Waters

    Easy to follow and the result is delicious! My family loved it. I did soak the raisins in rum as suggested, and it was a great addition.

  • Hildegard Kilback

    I've made this raisin loaf several times now, and it's always a hit. I added a sprinkle of cinnamon to the batter for a little extra warmth.

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