Walnut-Raisin Bread Recipe

3.5 1 2
Walnut-Raisin Bread Recipe
Walnut-Raisin Bread Recipe photo by Taste of Home
Publisher Photo

Walnut-Raisin Bread Recipe

Read Reviews
3.5 1 2
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 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 egg
  • 1/4 cup orange juice
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 cup raisins
  • 1 cup chopped walnuts

Directions

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

Nutritional Facts

1 slice: 233 calories, 11g fat (4g saturated fat), 29mg cholesterol, 202mg sodium, 32g carbohydrate (17g sugars, 1g fiber), 4g protein.

  • 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 egg
  • 1/4 cup orange juice
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 cup raisins
  • 1 cup chopped walnuts
  1. 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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ParkerLansing User ID: 6803792 13211
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."

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