EASTER RAISIN BREAD
This recipe is my adaptation from a holiday raisin bread which was submitted to my home Church "Heavenly Delights" cookbook printed in 1991. I jazzed it up with additional seasonings, cornmeal, rum and a glaze. In addition, I simmered the raisins in boiling water to plump them up. I receive many requests for this one. Enjoy!
Provided by Debaylady
Categories Breads
Time 1h15m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Place raisins in 2 cups boiling water and simmer for 5 minutes; drain and add cold water to cool until raisins are lukewarm. Then drain and place on papertowel.
- Cream butter, sugars, cinnamon, nutmeg, and ground clove.
- Beat in eggs until light and fluffy. Add milk and spiced rum. Beat to blend.
- Gradually stir in flour, cornmeal, baking powder, salt, and baking soda.
- Fold in shredded apples, your choice of nuts, and raisins. You may dust raisins with flour first.
- Spoon into greased and floured 5 x 9 inch loaf pan.
- Make glaze by whisking 1 beaten egg with 1 tablespoons sugar.
- Brush glaze on top of batter in loaf pan.
- Bake in preheated 350 degree oven for about 1 hour or until bread passes toothpick test!
Nutrition Facts : Calories 329.7, Fat 11.7, SaturatedFat 5, Cholesterol 80.3, Sodium 450, Carbohydrate 51.2, Fiber 2.5, Sugar 26, Protein 6.4
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