Best Iced Raisin Bread Recipes

Iced Cinnamon Apple Raisin Bread image

Provided by Family Favorites

Time 1h

Number Of Ingredients 16

2 large eggs, beaten
1 c sugar
1/2 c oil
1 tsp vanilla
1 1/2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/8-1/4 tsp salt
2 tsp cinnamon
1 c peeled, chopped apples (i use 1 medium granny smith apple.)
1/2 c raisins (i soak mine in hot water for a few minutes and drain)
1/2 c walnuts, chopped
ICING:
1 c powdered sugar
1 1/2 Tbsp warm milk or half and half (more or less to reach desired consistency)
1/2 tsp vanilla

Steps:

1. Preheat oven to 350 degrees. Grease an 8x4 loaf pan. In a large bowl, combine all ingredients. Pour into prepared pan,
2. Bake at 350 degrees for 45-55 minutes. Test for doneness as oven temperatures vary. Remove from oven and allow to cool for 10-15 minutes. Remove from pan and place on cooling rack with waxed paper underneath.
3. While bread is still warm, combine icing ingredients and glaze allowing to drip over sides. Wait until cool, gently warm glaze in microwave and glaze one more time for a thicker glaze.

ICED RAISIN BREAD Recipe image

Provided by KimberlyB

Number Of Ingredients 14

4 1/2 to 5 1/2 cups flour
1/4 cup sugar
1 1/2 tsp salt
1 pkg instant dry yeast
1/3 cup softened butter
4 eggs
1 cup warm water
1 1/2 cups raisins, plumped in hot water, then drained
Cinnamon sugar (1/2 tsp cinnamon & 1/2 cup sugar)
AMISH BUTTERCREAM FROSTING
2 cups confectioners' sugar
1/3 cup butter
1/2 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

Steps:

1. In a large bowl, mix 1¼ cups flour, salt and instant yeast. Add butter and mix for one minute. Gradually add water. Stir vigorously. Scrape bowl and add 3 whole eggs, 1 egg white, ½ cup flour and ¼ cup sugar. Stir vigorously some more. 2. Stir in about 4 cups flour by hand (just enough to make a soft dough). Dough will be sticky. Add raisins and 3 tablespoons cinnamon sugar at this time. Reserve extra cinnamon sugar for other use. 3. Knead dough on a generously floured surface for 8-10 minutes. Place in oiled bowl, turn to coat with oil, cover with plastic wrap and a towel. Place in a warm, draft free place to rise for 1 to 1½ hours. 4. Divide dough into 2 pieces. Punch down dough and press flat to a 12″ x 8″ rectangle. Fold short ends in and roll up loaf starting on long side. Place seam side down on greased baking sheet. Return to warm place to rise for 1 hour. 5. Bake at 375 degrees for 25-30 minutes. When cool, frost top of loaf with white buttercream icing. Directions For Icing 1. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix until well blended. 2. Add vanilla and cream and continue to stir, adding more cream if needed for spreading consistency.