Raisin Batter Bread Recipes

RAISIN BREAD I

Raisin Bread I image

This is a raisin bread that does not need yeast. Easy for those who don't want all the fuss.

Provided by Carol

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ teaspoon ground cinnamon
1 cup raisins
1 egg
¼ cup melted butter
1 cup milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
In large bowl measure flour, sugar, baking powder, soda, salt, cinnamon, and raisins. Stir thoroughly. Make a well in center.
In small bowl beat egg until frothy. Mix in melted butter and milk. Pour into well. Stir just enough to moisten. Scrape into greased 9x5x3 inch loaf pan.
Bake in 350 degree F (175 degree C) oven for 1 hour. Serve plain or toasted with butter.

Nutrition Facts : Calories 233.1 calories, Carbohydrate 43.2 g, Cholesterol 27.3 mg, Fat 5 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 2.9 g, Sodium 411.5 mg, Sugar 16.6 g

SALT-FREE RAISIN BATTER BREAD

Salt-Free Raisin Batter Bread image

This bread is great for breakfast, making French toast, or bread pudding. It's so easy to make, tastes great, and is healthy to boot. This is a no-knead yeast bread. Not for bread machine! From Southern Living, February 1986.

Provided by JenSmith

Categories Yeast Breads

Time 1h55m

Yield 18 1/2-inch slices; 1 loaf, 18 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup raisins
1 tablespoon sugar
1/2 teaspoon grated orange rind
1 (1/4 ounce) package dry yeast
1 cup warm water (105-115 F)
1/4 cup vegetable oil
1 1/2 tablespoons unsweetened orange juice
1 large egg, beaten
vegetable oil cooking spray

Steps:

Combine flour, raisins, sugar and orange rind.
Dissolve yeast in warm water in a medium bowl. Stir in oil, orange juice, and egg. Pour into flour mixture, blending well.
Place dough in a 9 x 5 x 3-inch loafpan coated with cooking spray. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in bulk.
Bake at 350° for 40 minutes or until golden brown.

Nutrition Facts : Calories 133.2, Fat 3.6, SaturatedFat 0.5, Cholesterol 11.8, Sodium 5.5, Carbohydrate 22.3, Fiber 1.5, Sugar 3.3, Protein 3.3

CINNAMON RAISIN QUICK BREAD

Cinnamon Raisin Quick Bread image

Cinnamon and raisins bring heartwarming flavor to this mildly sweet bread. It's ideal for an on-the-go breakfast or a quick snack before dinner. -Flo Burtnett, Gage, Oklahoma

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 9

Ingredients

4 cups all-purpose flour
2 cups sugar, divided
2 teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
2 cups buttermilk
1/2 cup canola oil
1/2 cup raisins
3 teaspoons ground cinnamon

Steps:

Preheat oven to 350°. In a large bowl, combine flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside. , Spoon half the batter into 2 greased 8x4-in. loaf pans. Sprinkle with half of the reserved cinnamon sugar; repeat layers. Cut through batter with a knife to swirl. , Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. Freeze option: Wrap cooled bread in foil and freeze for up to 3 months. To use, thaw at room temperature.

Nutrition Facts : Calories 204 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 231mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

RAISIN BREAD

Raisin Bread image

This bread also is wonderful as toast for breakfast or any time with a cup of tea. It is just so easy to make, I like to have it on had when we have guests.-Virginia Doyle, Pinedale, Wyoming

Provided by Taste of Home

Time 45m

Yield 1 loaf (12 slices).

Number Of Ingredients 8

Ingredients

Cornmeal
3 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon baking powder
1-1/4 cups warm orange juice (120° to 130°)
1/4 cup raisins

Steps:

Grease an 8x4-in. loaf pan; sprinkle with cornmeal and set aside. , In a large bowl, combine 1-1/2 cups flour, yeast, sugar, salt and baking powder. Add orange juice; beat on low speed for 30 seconds. Gradually add remaining flour. Stir in raisins (batter will be stiff and sticky). Do not knead., Spoon into prepared pan; sprinkle with additional cornmeal. Cover and let rise in a warm place until doubled, about 40 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Slice and toast.

Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.

OATMEAL-RAISIN BATTER BREAD

Oatmeal-Raisin Batter Bread image

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

Provided by ratherbeswimmin

Categories Quick Breads

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup rolled oats (not quick-cooking)
1 cup hot milk (must be hot enough to soften the oats)
2 large eggs, beaten
6 tablespoons butter, melted
1/4 cup firmly packed light brown sugar
1/2 cup dark raisin
2 -2 1/2 cups all-purpose flour, as needed
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Steps:

Preheat oven to 350°; butter a deep 1 ½ quart casserole and set aside.
In a mixing bowl, combine the oats and milk, stir, and let stand until oats are softened, about 10 minutes.
Add in eggs, butter, brown sugar, and raisins; stir until well blended.
Sift 2 cups of the flour, the baking powder, salt, and cinnamon directly into the oat mixture; stir until well blended and smooth, adding more flour as necessary for a firm consistency.
Scrape batter into the prepared casserole; bake until a straw inserted into the center comes out clean, about 1 hour.
Let the bread cool slightly, then transfer to a wire rack to cool completely; to serve cut into slices.

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