Usually when I think of a raisin bread, I think of a yeast bread that takes a few hours to knead, rise, form, rise and bake. This recipe, found in a vintage Sun-Maid raisin ad, circa 1940, is a quick bread that stirs together in about ten minutes or less. It does take 90 minutes to bake, but that is time that I can be doing other things. You will notice right off that there is no fat in this. It makes a dense, sweet dessert bread. Very unusual, but very delicious; especially with a slab of butter spread on top. Add nuts if you want (about 1/2 cup); pecans or walnuts would be great.
1. Info for Raisin Quick Bread: Recipes from Long Ago
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Raisin Quick Bread: Recipes from Long Ago
- 1 egg
- 1 cup milk
- 1 tsp vanilla
- 1 cup sugar
- 1 tsp salt
- 1 Tbsp baking powder
- 3½ cups flour
- 1 cup raisins
3. Directions:
- In bowl, slightly beat egg.
- Add milk, vanilla and sugar to egg.
- Mix well.
- Combine dry ingredients and add to milk mixture.
- Fold in raisins.
- Spread in greased, paper-lined bread pan.
- Bake 90 minutes at 300 degrees.
