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Raisin Batter Bread

Raisin Batter Bread

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ANNETTE1951

A cinnamon raisin batter bread with a sugar glaze just like the school cafeteria used to make. It is a yeast bread baked in a sheet, and cut into servings after cooling. This recipe has been passed down for generations.

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 4.9 g
  • 7%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 186 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, dissolve the white sugar in the warm milk, and sprinkle yeast over the top. Let stand for 5 minutes. Grease a 9z13 inch pan.
  2. Whisk the eggs into the yeast mixture. Combine the flour, salt and cinnamon; stir into the yeast mixture until smooth. Mix in raisins. Spread into the prepared pan, and brush the top with melted butter. Let rise until double in size, but don't let it run over the edge of the pan.
  3. Preheat the oven to 350 degrees F (175 degrees C). Prepare the glaze by mixing the confectioners' sugar, 1 tablespoon of milk and vanilla extract in a small bowl until smooth.
  4. Bake for 30 minutes in the preheated oven, or until golden brown on the top. Drizzle with the sugar glaze., and cool before slicing and serving.
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Reviews

mmtammymm
15
2/10/2004

This batter bread was okay. It didn't seem sweet enough and could have used more cinnamon.

Bill Begin
9
10/19/2010

Why the rating for this bread is onl three stars is beyond me. For me this bread is fantastic. Soft on the inside crunch on the outside. The only change I made was to add half raisins and half cranraisins. Will be baking this bread again as my wife can't stay away fgrom it.

BigShotsMom
1
2/14/2013

I made this for some elderly people who have been having a rough time lately. Valentine's Day was a perfect time to let them know they're still special. They loved it! In fact it was so well received I never even got a piece. Why this poor little recipe has been languishing so long is a mystery to me. It was so easy to make, I never even pulled out my mixer - I did it all by hand in no time flat. It took about an hour to rise to the top of the pan but my kitchen was sort of cool. I did increase the cinnamon to 2 tsp, but that was my only change. Thank you Annette!