Almond Raisin Bread Recipes

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APPLE-ALMOND-RAISIN QUICK BREAD WITH BROWN BUTTER GLAZE



Apple-Almond-Raisin Quick Bread with Brown Butter Glaze image

Top this moist fruit-and-nut loaf with an easy brown butter icing.

Provided by Food Network Kitchen

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 18

1/2 cup melted unsalted butter, plus more, for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup raisins
3/4 cup chopped toasted almonds
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded apples, excess moisture squeezed out
1/2 cup confectioners' sugar
2 tablespoons milk
3 tablespoons unsalted butter

Steps:

  • Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the raisins and almonds and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • When the bread is cool, stir the confectioners' sugar and milk together in a small bowl. Put the butter in a small pan over low heat and cook until brown. Whisk the brown butter into the sugar mixture until smooth. Use immediately.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

RAISIN-ALMOND BREAD



Raisin-Almond Bread image

Make and share this Raisin-Almond Bread recipe from Food.com.

Provided by Ron Joyce Ripple S

Categories     Yeast Breads

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 10

4 cups all-purpose flour, divided
1 package active dry yeast
1/2 cup water
1 cup milk
1 cup butter or 1 cup margarine
1/4 cup sugar
1 teaspoon salt
1/2 cup raisins, chopped
1/2 cup almonds, ground
2 eggs, slightly beaten

Steps:

  • Mix 2 cups flour with yeast. In large saucepan, stir water, milk, butter, sugar and salt over low heat until butter melts.
  • Cool for about 5 minutes.
  • Add flour and yeast. add remaining flour, raisins, almonds and eggs.
  • Dough will be stiff.
  • Knead on a floured board until dough is smooth and elastic and raisins are well distributed.
  • Coat the inside of 2 1-pound coffee cans with small amount of oil.
  • (Author sprayed with Pam). Divide dough in half. Place half in each can. Cover cans with plastic tops.
  • let rise in warm place until dough reaches to about 1" from top.
  • Remove plastic tops.
  • Bake at 375 F. for about 35 minutes, or until top sounds hollow when tapped.

Nutrition Facts : Calories 229.6, Fat 12.2, SaturatedFat 6.5, Cholesterol 44.7, Sodium 223.4, Carbohydrate 25.9, Fiber 1.3, Sugar 4.9, Protein 4.7

WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)



World's Best Cinnamon Raisin Bread (Not Bread Machine) image

This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!

Provided by Lydia Holton

Categories     Yeast Breads

Time 3h45m

Yield 3 loaves, 36 serving(s)

Number Of Ingredients 13

1 1/2 cups milk
1 cup warm water (must be between 110-115 degrees)
2 (1/4 ounce) packages active dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
1 cup white sugar
3 tablespoons ground cinnamon
2 tablespoons butter, melted (approx.)

Steps:

  • Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
  • Remove from heat.
  • Let cool until lukewarm, about 120-125 degrees.
  • Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
  • Knead the dough on a lightly floured surface for a few minutes until smooth.
  • Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
  • Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
  • Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
  • Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
  • Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
  • Roll up tightly (the long way).
  • The roll should be about 3 inches in diameter.
  • Cut into thirds, and tuck under ends and pinch bottom together.
  • Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
  • Let rise in warm place, uncovered, again for about an hour.
  • Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
  • Remove from oven and let cool on rack.
  • Take melted butter and spread over tops of loaves.
  • After about 20 minutes, lay loaves on their sides and remove from pans.
  • Allow to cool before slicing.

Nutrition Facts : Calories 189.6, Fat 4.3, SaturatedFat 2.5, Cholesterol 25.5, Sodium 83.4, Carbohydrate 34, Fiber 1.4, Sugar 10.8, Protein 4.1

BREAD MACHINE CARDAMOM GOLDEN RAISIN ALMOND BREAD



Bread Machine Cardamom Golden Raisin Almond Bread image

This bread is rich in butter, eggs and cardamon and full of golden raisins and almonds. I set my bread machine to "crust light".

Provided by mary winecoff

Categories     Yeast Breads

Time 2h5m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/2 teaspoons dry yeast
2 cups bread flour
1/2 teaspoon ground cardamom
3/4 teaspoon salt
4 teaspoons granulated sugar
2 tablespoons nonfat dry milk powder
1 teaspoon nonfat dry milk powder
2 teaspoons unsalted butter
1/2 cup water
1 teaspoon vanilla extract
1 large egg
1 teaspoon lemon juice
1/3 cup golden raisin
1/3 cup slivered almonds

Steps:

  • All ingredients must be at room temperature. Add ingredients in your bread machine owner's manual. (Mine says add liquids first).
  • Add fruit and nuts at the appropriate moment. (Mine beeps).
  • Set bread machine on basic bread making setting. Crust light.
  • If desired, dust bread with confectioners' sugar after bread has cooled.

Nutrition Facts : Calories 130.6, Fat 2.8, SaturatedFat 0.7, Cholesterol 19.6, Sodium 160.4, Carbohydrate 22.2, Fiber 1.2, Sugar 4.8, Protein 4.2

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