Raisin Whole Wheat Quick Bread Recipe

5 3 3
Raisin Whole Wheat Quick Bread Recipe
Raisin Whole Wheat Quick Bread Recipe photo by Taste of Home
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Raisin Whole Wheat Quick Bread Recipe

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5 3 3
Publisher Photo
This delicious recipe has been a family favorite for many years. We especially enjoy it during the holidays. Once you bake this, you can’t resist fixing it again and again.
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling

Ingredients

  • 5 cups whole wheat flour
  • 1 cup wheat germ
  • 1 cup packed brown sugar
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1-1/2 cups butter, melted
  • 1/4 cup honey
  • 3 cups milk
  • 3 cups grated carrots
  • 1 package (15 ounces) golden raisins
  • 1 cup chopped dates
  • 1/2 cup chopped almonds
  • 1/2 cup chopped pecans

Directions

In a large bowl, combine the first six ingredients. In another bowl, whisk the milk, butter and honey. Stir into dry ingredients just until moistened. Fold in the carrots, raisins, dates, almonds and pecans.
Transfer to three greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 loaves.
Originally published as Raisin Whole Wheat Quick Bread in Country Extra November 2009, p51

Nutritional Facts

1 slice: 252 calories, 11g fat (5g saturated fat), 22mg cholesterol, 167mg sodium, 37g carbohydrate (20g sugars, 4g fiber), 5g protein.

  • 5 cups whole wheat flour
  • 1 cup wheat germ
  • 1 cup packed brown sugar
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1-1/2 cups butter, melted
  • 1/4 cup honey
  • 3 cups milk
  • 3 cups grated carrots
  • 1 package (15 ounces) golden raisins
  • 1 cup chopped dates
  • 1/2 cup chopped almonds
  • 1/2 cup chopped pecans
  1. In a large bowl, combine the first six ingredients. In another bowl, whisk the milk, butter and honey. Stir into dry ingredients just until moistened. Fold in the carrots, raisins, dates, almonds and pecans.
  2. Transfer to three greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 loaves.
Originally published as Raisin Whole Wheat Quick Bread in Country Extra November 2009, p51

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mothersson2002 User ID: 3878953 220452
Reviewed Feb. 14, 2015

"Can just one large pan like cast iron be used?"

MY REVIEW
carrie62 User ID: 1235771 105625
Reviewed Oct. 17, 2010

"I substituted raisins and cranberries for part of the golden raisins for a little more variety"

MY REVIEW
barronb50 User ID: 3838149 174858
Reviewed Nov. 15, 2009

"I tried this recipe yesterday for the first time. The results were great! I'm looking forward to having this bread (with butter, of course) for breakfast this week. I would definitely recommend it."

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