Categorized | Breads, Muffins, Coffee Cakes and Other Baked Goods

Tags | Quick Breads and Muffins, Quick Breakfast Ideas, Raisin Bread

Spiced Raisin Bread

Posted on 15 April 2012 by noelskitchen

Raisins add a great texture to this spiced quick bread, making for a quick snack, get together or a easy option for a quick breakfast.

Breads, muffins, quick breads and other baked goods made with carrots, zucchini, raisins, bananas, apples or blueberry disappear pretty quickly around our house. Today, I’m baking a batch of this spiced raisin bread.  This recipe is adapted from my Carrot Raisin Bread. The recipe makes four loaves and actually it’s all I have room for in my freezer. One loaf will be gone by the end of the day I’m sure. I usually double the recipe and have a bunch of loaves in the freezer for whenever the family wants something quick and easy.

 

This spiced recipe bread recipe as I mentioned makes enough for four loaves, though you can easily halve the recipe. Eat one and wrap the others in plastic wrap and place in ziploc  freezer bags in the freezer. When ready to use, remove from the freezer and place on counter to thaw. Slice and heat in toaster oven before eating or just simply slice and eat.

Spiced Raisin Bread

Ingredients:

  • 2 cups oil
  • 8 eggs
  • 1 cup milk
  • 1 Tablespoon vanilla extract
  • 5 cups sugar
  • 4 cups raisins
  • 8 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon salt
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon ground all spice
  • 1 teaspoon ground ginger

Optional powdered sugar glaze: 1 cup powdered sugar mixed with 1 to 2 tablespoons of milk until a thin glaze is formed.

Directions:

  1. Preheat the oven to 350°. Spray four 8.5×4.5-inch loaf pans with nonstick cooking spray.
  2. In a large mixing bowl, combine the oil, eggs, buttermilk, and vanilla. Stir in the sugar until well incorporated. Stir in the raisins.
  3. In another large mixing bowl, combine the flour, baking powder, salt, cinnamon, baking soda, nutmeg, ginger, and cloves. Whisk to blend.
  4. Add the flour mixture to the wet mixture and fold to combine.
  5. Divide the batter into the prepared pans and bake for about 40 to 45 minutes or until a tested comes out with a few crumbs attached. Cool loaves on a wire rack.
  6. Drizzle glaze over cooled loaves.

Bread loaves can be wrapped in plastic wrap and stored in ziploc freezer bags in the freezer.

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1 Comments For This Post

  1. Matt Says:

    This recipe look great! I would love it if you linked up this post to my blog hop for a chance to win a cookbook prize package: http://ow.ly/aj76a

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