Raisin Loaf

Raisin Loaf

10 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Recipe by  Carol

“This loaf is light in color and comes from New Zealand.”

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Adjust Servings

Original recipe yields 1 -9x5x3 inch loaf



  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  2. Place butter, sugar, and 1 egg in large bowl. Beat well. Beat in second egg. Stir in milk and vanilla.
  3. In another bowl measure in flour, baking powder, and salt. Stir in raisins. Pour all at once into batter. Stir to moisten only. Spoon into greased loaf pan.
  4. Bake in 350 degree F (175 degree C) oven for 1 hour or until it tests done. Cool 10 minutes. Turn out of pan. Cool on rack. Wrap to store. Allow to ripen a day or two to improve flavor. Serve buttered.

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Reviews (10)

Rate This Recipe
Sarah Jo

Sarah Jo

I made muffins out of this recipe. I used melted butter instead of margerine and buttermilk instead of regular milk. This was good but I think it could use some spices--cinnamon and a little nutmeg, too, maybe. Perhaps half white sugar, half brown sugar. I think that's what I was missing. The kids and I liked it but it wasn't our favorite quick bread recipe. I got 12 muffins out of this recipe. 350* for just about 20 minutes and they were ready to go. Next time, I'll add some spices.



Raisins tend to sink to the bottom of this loaf. But I did like the overall flavor.



Wonderful bread that's bursting with raisins! I used 1/2 cup of Land O Lakes light butter to ensure it would be moist. I also doubled the vanilla, added 1 tsp. of cinnamon and 2 Tbsp. of molasses. I topped it with some turbinado sugar before popping it into the oven. It smelled great while baking and tasted even better!

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Amount Per Serving (12 total)

  • Calories
  • 217 cal
  • 11%
  • Fat
  • 5.2 g
  • 8%
  • Carbs
  • 39.3 g
  • 13%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 244 mg
  • 10%

Based on a 2,000 calorie diet



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Delicious Raisin Nut Banana Bread


next recipe:

Raisin Bread I