Spiced Raisin Bread Recipes

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SPICED RAISIN BREAD



Spiced Raisin Bread image

I have two bread machines, and one is often busy baking this soft chewy loaf. The bread's nutmeg, cloves and orange peel fill my home with a wonderful aroma. Slices are great for peanut butter sandwiches.

Provided by Taste of Home

Time 3h15m

Yield 1 loaf (1-1/2 pounds, 24 slices).

Number Of Ingredients 11

1 cup plus 2 tablespoons water(70° to 80°)
3/4 cup raisins
2 tablespoons butter, softened
2 tablespoons brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon grated orange zest
3 cups bread flour
2-1/4 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).

Nutrition Facts : Calories 78 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 106mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

GRANDMA EMMA'S SPICE LOAF



Grandma Emma's Spice Loaf image

A quick bread, moist and full of raisins and nuts. A family favorite for the winter holidays.

Provided by Marsha Crom

Categories     Bread     Quick Bread Recipes

Yield 12

Number Of Ingredients 15

1 cup hot, brewed coffee
½ cup raisins
½ cup shortening
1 cup white sugar
2 eggs
2 tablespoons molasses
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts

Steps:

  • Soak raisins in coffee until plump. Do not drain.
  • Cream together the shortening, sugar and eggs. Blend in molasses and vanilla.
  • In a large bowl mix together the cinnamon, nutmeg, cloves, ginger, flour, baking soda, and salt. Make a well in the center of the bowl.
  • Add the liquid ingredients to the well in the dry ingredients. Stir in coffee with raisins and nuts. Pour batter into a greased 9x5 inch loaf pan.
  • Bake in a preheated 350 degree F(175 degrees C) oven for one hour.

Nutrition Facts : Calories 290.3 calories, Carbohydrate 40.9 g, Cholesterol 31 mg, Fat 12.9 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 2.8 g, Sodium 216.6 mg, Sugar 22.4 g

SPICED APPLESAUCE BREAD



Spiced Applesauce Bread image

With applesauce and spices, this bread is moist, delicious and great in lunch boxes. I also like it spread with cream cheese or peanut butter.

Provided by LOUISE

Categories     Bread     Quick Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 13

1 ¼ cups applesauce
1 cup white sugar
½ cup vegetable oil
2 eggs
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  • In a large bowl, combine the applesauce, sugar, oil, eggs and milk; beat well. Sift in the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt; stir until smooth. Fold in the pecans. Pour batter into prepared loaf pan.
  • Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Nutrition Facts : Calories 281.2 calories, Carbohydrate 36.6 g, Cholesterol 31.3 mg, Fat 13.9 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 1.9 g, Sodium 187.8 mg, Sugar 19.7 g

HOMEMADE RAISIN BREAD



Homemade Raisin Bread image

This homemade raisin bread makes fabulous toast, and it's a five-star recipe. The recipe makes two loaves of soft, delicious raisin bread.

Provided by Diana Rattray

Categories     Breakfast     Brunch     Bread

Time 3h25m

Number Of Ingredients 9

1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
1/4 cup water (warm, about 110 F)
1 cup raisins
1/4 cup butter (softened)
1/4 cup granulated sugar
1 1/2 teaspoons salt
1/2 cup milk (warm)
3 3/4 cups all-purpose flour (divided)
2 large eggs (beaten)

Steps:

  • Gather the ingredients.
  • Dissolve the yeast in the warm water.
  • In a large bowl, combine the raisins, warm milk, butter, sugar, and salt; stir to dissolve the sugar. Let the mixture cool to lukewarm.
  • Stir 1 1/2 cups of the flour into the milk mixture and beat until smooth.
  • Add the yeast mixture and the beaten eggs to the milk mixture and mix to blend well.
  • Add enough of the remaining flour to make a soft but stiff dough.
  • Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
  • Butter or oil a large bowl. Place the dough in the greased bowl. Turn it over to grease the entire surface of the dough.
  • Cover the bowl with a clean kitchen towel and let it stand in a warm, draft-free place until it has doubled in bulk, about 1 to 1 1/2 hours.
  • Punch the dough down and divide it into two equal portions. Cover the dough with a kitchen towel and let it rest for 10 minutes.
  • Shape the dough into two loaves and place them in two greased 8-by-4-inch loaf pans .
  • Cover the pans with a kitchen towel and let the loaves rise for about 45 to 60 minutes, or until the dough has almost doubled in bulk. Then preheat oven to 375 F.
  • Bake in preheated oven for 25 minutes. Place foil over the loaves for the last 10 minutes if they look overly brown.
  • Remove the loaves from the pans and let them cool on racks. Serve and enjoy!

Nutrition Facts : Calories 187 kcal, Carbohydrate 34 g, Cholesterol 31 mg, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, Sodium 233 mg, Sugar 9 g, Fat 4 g, ServingSize 2 loaves (16 servings), UnsaturatedFat 0 g

OLD-FASHIONED RAISIN BREAD



Old-fashioned Raisin Bread image

Plump raisins and the warm spices of cinnamon and nutmeg join forces to make this superb Raisin Bread with its soft, chewy texture and fragrant scent. Makes great toast and wonderful French Toast

Provided by Barbara99

Categories     Bread

Number Of Ingredients 16

¾ cup milk (no less than 2%M.F.)
¾ cup warm water (110°F)
2½ tbsp molasses
1/3 cup + 1 tbsp brown sugar, packed
3 tbsp butter, room temperature
½ tbsp salt
1 tsp cinnamon
½ tsp nutmeg
1 large egg, room temperature, lightly beaten
½ cup warm water (110°F)
1 tsp granulated sugar
1 tbsp + 1 tsp traditional active dry yeast
1¾ cups raisins
5 - 5½ cups bread flour (*see note below)
2 tsp butter, room temperature, for greasing tops of loaves (optional)
Cooking oil (for hands when kneading dough)

Steps:

  • Assemble and measure out all ingredients before beginning.
  • In medium-sized saucepan, over medium-high heat, bring milk to the scalding point (180°F), stirring frequently to prevent milk from scorching. Do not boil the milk. Remove from heat and stir in the warm water, molasses, brown sugar, butter, salt, cinnamon, and nutmeg. Stir until sugar has dissolved and butter has melted. Let mixture cool to about 110°F then whisk in the lightly beaten egg.
  • While the milk mixture is cooling, place ½ cup warm water (110°F) in large 2-cup measuring cup or bowl. Stir 1 tsp sugar into the warm water until sugar is dissolved. Sprinkle yeast over the water and quickly, but gently, stir in the yeast. Let yeast stand, undisturbed with no stirring, for about 10-12 minutes, or until yeast is foamy and bubbly. Stir down yeast.
  • In bowl of stand mixer fitted with dough hook, combine the liquid ingredients with the yeast along with 2 cups of the flour gradually added, one cup at a time. Beat on slow speed to blend ingredients then increase speed to medium (e.g., the "6" setting on KitchenAid Classic mixer) and beat for 1 minute. Scrape the bowl to ensure all ingredients are incorporated. Add the raisins. Again, with mixer on slow speed, gradually add 2 more cups of flour, about a cup at a time. Increase speed to medium and beat mixture for 1 minute. Transfer mixture to a lightly floured surface, using some of the remaining flour to flour the work surface. With hands greased with a small amount of vegetable oil, begin kneading the dough by hand, continuing to add more of the flour called for in the recipe until the dough is smooth, elastic, and pliable, about 8-10 minutes. Periodically re-grease hands with the oil as necessary to prevent them from sticking to the dough. (Note: If you have a very large mixer, the dough could be completely kneaded by mixer; however, if you have a standard-sized stand mixer, it will be difficult to get the dough perfectly kneaded by mixer with the quantity of flour called for in this recipe).
  • Grease a bowl large enough to allow the dough to double in size. Grease all sides of dough with vegetable oil to prevent it from drying out and transfer dough to prepared bowl. Cover the top of the bowl loosely with plastic wrap that has been sprayed with cooking oil. Cover bowl completely with a towel or lightweight blanket and place in warm, draft-free location to rise until dough doubles in size, about 1¼ - 1¾ hours.
  • Prepare two 9"x5"x3" loaf pans by greasing all sides of pans.
  • Using vegetable oil, grease the work surface. Punch down dough in bowl with fist and turn dough out onto greased surface. Divide dough into two equal portions.
  • Shape each portion of dough into an oval loaf shape and place in prepared pans.
  • Cover loaves loosely with a tea towel and place in warm, draft-free location to rise again for between 45 and 60 minutes.
  • About 20 minutes before bread is expected to be ready to be baked, preheat oven to 350°F. Transfer bread to oven and bake for 30-35 minutes, or until bread is nicely browned on top and loaves sound hollow when tapped. Immediately transfer bread from pans to wire racks to cool. If desired, gently grease tops of the hot bread with butter. Cool bread completely before cutting and serving.

EASY CINNAMON RAISIN BREAD



Easy Cinnamon Raisin Bread image

Inspired by my love of Hot Cross Buns, this easy cinnamon raisin bread is the perfect recipe for Easter. Soft, fluffy and perfectly spiced.

Provided by Alida Ryder

Categories     Bread

Time 2h35m

Number Of Ingredients 12

3/4 cup warm water
3/4 cup warm milk
10 g (2tsp) instant yeast
2/3 cup sugar
3-4 cups flour ((any white flour can be used: Cake, all purpose or bread) )
1 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg
½ tsp ground ginger
1/3 cup butter / oil ((room temperature butter) )
1 cup raisins
1 egg (beaten (for egg wash) (optional))

Steps:

  • Whisk water, milk, sugar and yeast together. Allow to stand for 10 minutes until foamy.
  • In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, spiced and salt.
  • With the mixer running, add the yeast mixture and allow to knead in.
  • Add the butter or oil, allow to knead in then add more flour, one third cup at a time until the dough is smooth. Add the raisins.
  • Knead for another minuted until the dough comes away from the sides of the bowl.
  • If the dough is still very sticky, add more flour and knead in.
  • The dough should be smooth and soft and only a slight bit sticky.
  • Cover with plastic wrap or a damp tea towel and allow to rise for 1 hour.
  • Once the dough has proofed, press it into rectangle on a lightly floured surface. Press any raisins that have fallen out of the dough into the center. Roll onto its self into a log, pinch the seam then transfer to a loaf pan that has been lightly greased.
  • Cover again and allow to rise for 30 minutes while you preheat the oven to 180°C/350°F.
  • Brush with beaten egg and place in the oven and allow to bake for 30-45 minutes until golden brown and risen. If the bread browns too quickly, loosely cover with a piece of foil and continue baking. Once baked the bread will sound hollow when tapped on the bottom.
  • Remove from the oven, brush with melted butter (optional) and allow to cool before slicing.

Nutrition Facts : Calories 389 kcal, Carbohydrate 63 g, Protein 9 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 41 mg, Sodium 390 mg, Fiber 5 g, Sugar 18 g, ServingSize 1 serving

RAISIN-FILLED PUMPKIN SPICE BREAD



Raisin-Filled Pumpkin Spice Bread image

Years ago, I got this recipe from one of the best cooks in our church. Freeze a few loaves to have on hand when a friend or neighbor needs a pick-me-up. -Martha Sue Stroud, Clarksville, Texas

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (16 slices each).

Number Of Ingredients 14

2-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups sugar
1 cup canola oil
4 large eggs, beaten
3/4 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 can (15 ounces) solid-pack pumpkin
1 cup raisins
1 cup chopped pecans

Steps:

  • In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.

Nutrition Facts : Calories 225 calories, Fat 10g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 168mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

APPLE CIDER SPICED RAISIN BREAD



Apple Cider Spiced Raisin Bread image

A great Autumn Bread. With fragrant apple cider and warming spices. Passive time depends on the machine.

Provided by Rita1652

Categories     Yeast Breads

Time 3h10m

Yield 1 1/2 pound loaf, 8-10 serving(s)

Number Of Ingredients 10

1/2 cup raisins
1 1/4 cups apple cider, room temperature
2 tablespoons butter, softened
3 cups white bread flour
2 tablespoons brown sugar, packed
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 1/4 teaspoons active dry yeast

Steps:

  • Soak raisins in apple cider for 20 minutes.
  • Strain raisins from cider setting the raisins aside.
  • Place all ingredients but raisins in the bread machine pan in the order suggested by the manufacturer.
  • Select Sweet setting (recommended to use light crust setting) and start machine.
  • Add raisins at the last kneading.

Nutrition Facts : Calories 241.7, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.6, Sodium 324.8, Carbohydrate 47.2, Fiber 2.1, Sugar 8.9, Protein 5.6

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