Walnut-Raisin Bread Recipe
This is one of our favorite light desserts. My wife, Betty, and I especially like the combination of orange juice, pineapple and raisins in this recipe.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 Eggland's Best Egg
- 1/4 cup orange juice
- 1 can (8 ounces) crushed pineapple, undrained
- 1 cup raisins
- 1 cup chopped walnuts
- In a bowl, combine flour, baking powder, baking soda and salt; set aside. In another bowl, cream butter and sugar. Add egg and orange juice; beat well. Add 1/3 cup of flour mixture; beat until smooth. Mix in remaining flour mixture and the pineapple. Stir in raisins and walnuts. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 60-70 minutes. Let cool in pan for 10 minutes. Remove to wire rack to cool completely. Yield: 1 loaf.
Originally published as Walnut-Raisin Bread in Country June/July 1993, p49
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Reviewed Aug. 7, 2012
This tasted fine, not great, but good. However, I must have done something terribly wrong because slicing it was impossible. Even though I followed every detail of the instructions, it totally crumbled even after it was completely cooled.