I’ll be the first to admit that I’ve cheated this week. How? I’m using last week’s favorite recipe, Apple Fritter Bread, again this week. In fact, all I’ve changed about that recipe is my fruit choice.
This week’s bread is a very yummy Raisin Bread, and it is also very good. Again, don’t let the long list of ingredients and preparation fool you. This is a very simple recipe.
Ingredients For Bread
1/3 Cup Brown Sugar, I’d start here to see what you think. I sometimes use 1/2 cup. 1 1/2 Teaspoons Cinnamon 2/3 Cups Sugar 1/2 Cup Butter 2 Eggs 2 Teaspoons Vanilla 1 1/2 Cups Flour 1 3/4 Teaspoons Baking Powder 1/2 Cup Milk 3/4 Cup Raisins 3 Tablespoons Sugar 1 Teaspoon Cinnamon
You need to be sure to butter and flour your pan very, very well and then let the bread cool completely before unmolding. If you try to take it out of the pan hot, it will break on you.
Ingredients For Glaze*
1/2 Cup Powdered Sugar 1-2 Tablespoons Milk
*As with any glaze, adjust sugar and milk until you get the desired thickness and amount of glaze you want on your bread. Although I like a warm glaze, I make this one cold. The bread is already very moist. I’m afraid a hot glaze might cause it to crack.
Preheat oven to 350 degrees.
1. Butter and flour a traditional loaf pan (9×5).
2. Mix brown sugar and cinnamon and set aside.
3. Beat white sugar and butter together.
4. Add eggs and beat well.
5. Add vanilla.
6. Add baking powder.
7. Mix in flour, alternating with milk.
8. In a bowl, mix raisins with 3 tablespoons sugar and 1 teaspoon cinnamon till coated.
9. Pour slightly less than 1/2 of the batter into pan.
10. Top with 1/2 of the raisins and 1/2 of the brown sugar and cinnamon mixture.
11. Pour almost all remaining batter into pan, leaving about 4-5 tablespoons in the bowl.
12. Top with remaining raisins, sprinkling the last of brown sugar/cinnamon over them.
13. Put last of batter over the raisins and then swirl (if you can) with the brown sugar (that is covered by batter). The goal is not to leave the raisins to brown on top of the batter and yet have them just under the surface.
14. Bake. Begin checking with a toothpick after about 50 minutes.
15. Let bread cool completely before you unmold and glaze.