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Raisin Batter Bread

Raisin Batter Bread

  • Prep

    1 h 15 m
  • Cook

    30 m
  • Ready In

    1 h 45 m
ANNETTE1951

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

mmtammymm

2/10/2004

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

Bill Begin
9

Bill Begin

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.

Julia Woo
0

Julia Woo

3/13/2014

I was disappointed in this bread. It was quick and easy to make, but the texture was a little tough. (I did use 1 cup whole wheat flour and the rest white flour). Also it was not vey sweet, and for a raisin bread I would have liked it a little sweeter. I will not be making this again.

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