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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
TOTAL TIME: Prep: 15 min. + rising Bake: 30 min. + cooling
MAKES:12 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + rising Bake: 30 min. + cooling
MAKES: 12 servings


  • 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

Nutritional Facts

1 slice equals 142 calories, trace fat (trace saturated fat), 0 cholesterol, 202 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fruit


  1. Grease an 8-in. x 4-in. loaf pan; sprinkle with cornmeal and set aside.
  2. 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.
  3. Spoon into prepared pan; sprinkle with additional cornmeal. Cover and let rise in a warm place until doubled, about 40 minutes.
  4. 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. Yield: 1 loaf (12 slices).
Originally published as Orange-Raisin Toasting Bread in Country Woman Christmas Annual 2008, p38

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