There’s something incredibly comforting and homely about the smell of freshly baked bread wafting through the house. Now, imagine that aroma infused with the sweet scent of raisins and the earthy fragrance of walnuts. That’s what you get with this delicious Raisin-Walnut Bread. This recipe has been a part of my family for years, passed down from generation to generation. It’s rich in history and packed with flavors that take me back to my childhood. The combination of sweet raisins and crunchy walnuts makes this bread a perfect treat for breakfast or a mid-day snack. Plus, it’s pretty easy to make. With this recipe, you don’t have to be an expert baker to churn out a perfect loaf of Raisin-Walnut Bread. So, why do I love this recipe? Well, aside from its delicious taste, it’s a recipe that allows for creativity. You can add different nuts, use different types of flour, or even play around with the sweeteners. It’s truly a recipe that you can make your own. So, whether you’re a seasoned baker or just starting out, this Raisin-Walnut Bread recipe is definitely worth a try!
Ingredients
- 1 1/4 c. raisins
- 1 1/4 c. water
- 1 1/2 tsp. baking soda
- 3 Tbsp. oil
- 2 eggs
- 1 c. sugar
- 1 tsp. vanilla
- 2 c. flour
- 1/2 tsp. salt
- 1 c. chopped walnuts
Baking Instructions
- In small saucepan, bring raisins, soda and oil to a boil. Remove from heat and set aside to cool.
- In large bowl, beat eggs, sugar and vanilla well.
- Add cooled raisin mixture with flour and salt and egg mixture.
- Stir until well mixed.
- Bake in buttered 9 x 5 x 3-inch loaf pan at 350° for 50 to 60 minutes or until it tests done.
Calorie: 300
Total cooking time: 1 hour
Difficulty level: Easy
The Raisin-Walnut Bread Saga
Let me tell you about the time I decided to bake Raisin-Walnut Bread. It was a tale of trials and triumph, chaos and creation, and more than a few raisins.
The Not-So-Perfect Start
I started off with 1 1/4 c. raisins. The recipe said to use a small saucepan, but I went with my trusty old one. You know, the one that’s been through more than a few culinary catastrophes and still managed to come out unscathed. I added the raisins, 1 1/2 tsp. baking soda, and 3 Tbsp. oil into the pan and brought it to a boil. It was at this point that I realized I had underestimated the power of the baking soda. The mixture started swelling like a disgruntled volcano.
Raisin Reaction Rescue
I quickly removed it from the heat, narrowly avoiding a raisin explosion. The kitchen smelled like a bizarre combination of a bakery and a chemistry lab. But hey, at least the raisins were done, and I set them aside to cool.
Egg-Sugar-Vanilla Trifecta
Next up, I had to beat 2 eggs. Now, I’m not exactly Rocky Balboa, so I used an electric mixer instead. I added 1 c. sugar and 1 tsp. vanilla and beat it well. The result looked like a fluffy yellow cloud of sweetness.
The Flour-y Mix
Now came the tricky part. I had to add the cooled raisin mixture to the egg concoction. I also had to incorporate in 2 c. of flour and 1/2 tsp. of salt. I love how baking always includes a little bit of suspense, don’t you? Will it mix? Won’t it mix? Well, it did mix, but not without making a mess that would’ve made Jackson Pollock proud.
Walnut Wonder
Finally, it was time for the walnuts. I added a cup of chopped walnuts to the batter. If I thought the baking soda was powerful before, the walnuts were on another level. They didn’t just mix into the batter, they commandeered it.
The Test of Time
All that was left was to bake the bread. I poured the batter into a buttered 9 x 5 x 3-inch loaf pan (because we all know how much bread loves to stick). I set the oven to 350° and put the pan in. The waiting game began. 50 to 60 minutes of pacing around the kitchen, trying to resist the temptation to open the oven door.
The Moment of Truth
And then, the moment of truth arrived. I pulled out the loaf pan and gave the bread a little poke. It was done! The bread was crisp on the outside, soft on the inside, and bursting with the flavor of raisins and walnuts.
So there you have it. My tale of the Raisin-Walnut Bread. It was messy, it was chaotic, but it was worth every delicious bite.
