Best Raisin Brown Bread Recipes

APPLE-ALMOND-RAISIN QUICK BREAD WITH BROWN BUTTER GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the raisins and almonds and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• When the bread is cool, stir the confectioners' sugar and milk together in a small bowl. Put the butter in a small pan over low heat and cook until brown. Whisk the brown butter into the sugar mixture until smooth. Use immediately.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

RAISIN BROWN BREAD

Steps:

• Combine boiling water, oats, shortening, brown sugar, salt, and molasses. Allow to cool.
• Stir 1/2 cup warm water and 1 teaspoon white sugar until sugar is dissolved. Sprinkle yeast over this mixture, and proof while oats are cooling.
• Add 3 cups of warm water to the cooled oat mixture. Stir in yeast. Begin stirring in flour 1 cup at a time until it begins to get hard to stir. Dredge raisins in flour, and mix with cinnamon; mix into the dough. Turn onto a lightly floured surface, and knead in enough flour to make a soft but not sticky dough. Cover. Let rise for 1 to 2 hours in a warm place, or until dough doubles in size.
• Divide dough into 5 parts. Shape loaves, and place into greased 9 x 5 inch loaf pans.
• Bake in a preheated 375 degree F (190 degree C) oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 20 minutes. Cool on wire racks.

BROWN BUTTER RUM RAISIN BANANA BREAD

Steps:

• Preheat oven to 350°. In a small bowl place raisins and rum; soak until the raisins are plump and the rum is almost completely absorbed. You can speed up this process by placing the raisins and rum in a small saucepan over low heat. You don't want to boil them. If you choose to use the heating method, add an extra tablespoon of rum. Make sure they are cool before adding to the batter! Coat a standard loaf pan with butter; sprinkle the pan with some granulated sugar, and tap the pan on each side to completely coat in sugar. You can use flour instead; give it an extra hard tap at the end to get out any excess flour because it will taste bitter.
• In another small saucepan melt butter over medium heat and cook, swirling occasionally, until it begins to brown. Remove from heat and pour into a small bowl when it takes on a nutty aroma and little brown bits get stuck to the bottom of the pan. Make sure you scrape out all the brown bits!!! That is flavor! In a medium bowl whisk together the flour, baking powder and salt; set aside.
• In a large bowl mash the bananas with a fork until there are no large visible pieces left; add the raisins, vanilla, brown sugar; mix to combine. Add the eggs and mix until there are no visible streaks of egg and you have a homogeneous mixture. Add the flour mixture and fold in until just mixed. Be careful not to over mix or the bread will be tough and chewy. Bake in preheated oven 45-60 minutes. This time will vary greatly by oven - start checking on it after about 40 minutes. The bread is done when a toothpick inserted into the center comes out with only a few clinging crumbs. There should be no wet streaks.

RAISIN BROWN BREAD

Steps:

• Blend together flour, baking soda and salt.
• Blend in whole wheat flour and raisins.
• Make a well in centre of dry ingredients.
• Add milk and molasses.
• Divide batter among 4 greased 20oz cans.
• Cover each with aluminum foil and tie in place.
• Steam for 1 hour.
• Serve warm or cold.

BROWN RAISIN CAKE (DUTCH QUICK BREAD)

Steps:

• Blend ingredients well.
• Pour into loaf pan sprayed with cooking spray.
• Bake at 350° for 1 hour.