Raisin Loaf
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.
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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01 Step
Recipe View
5 mins
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan thoroughly. (5 minutes)
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)
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)
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)
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)
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)
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.
RECIPE REVIEWS
Avarage Rating:
4.5/ 5 ( 13 Ratings)
Total Reviews: (4)
Lilian Renner
May 31, 2025This recipe is fantastic! The loaf came out perfectly moist and flavorful. Letting it sit for a day definitely enhances the taste.
Russell Hirthe
May 11, 2025I 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
Feb 11, 2025Easy 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
Dec 21, 2024I'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.