Shirley’S Nut Bread

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Servings: 10 Difficulty: Intermediate
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A moist, sweet quick bread packed with nuts and raisins
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This classic Shirley’s Nut Bread is a comforting, sweet quick bread that combines the richness of butter (or margarine) with the chewy texture of plump raisins and crunchy chopped nuts. The batter comes together easily without yeast, relying on baking soda for lift and boiling water to help hydrate the raisins and activate the leavening. The result is a dense, tender crumb with a deep, warm flavor profile enhanced by vanilla. It is perfect served warm from the oven with a pat of butter, or sliced for breakfast, brunch, or an afternoon snack with tea. This recipe makes two loaves, making it great for sharing or freezing for later enjoyment.

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Shirley’S Nut Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 10 Calories: 1857.6

Description

This classic Shirley's Nut Bread is a comforting, sweet quick bread that combines the richness of butter (or margarine) with the chewy texture of plump raisins and crunchy chopped nuts. The batter comes together easily without yeast, relying on baking soda for lift and boiling water to help hydrate the raisins and activate the leavening. The result is a dense, tender crumb with a deep, warm flavor profile enhanced by vanilla. It is perfect served warm from the oven with a pat of butter, or sliced for breakfast, brunch, or an afternoon snack with tea. This recipe makes two loaves, making it great for sharing or freezing for later enjoyment.

Ingredients

Directions

  1. Preheat oven to 325&# 194;°F (165ðC). Grease two 9x5-inch loaf pans.
  2. In a large heatproof bowl, combine 2 cups of boiling water, 1 cup of raisins, and 2 teaspoons of baking soda. Stir well and let sit until cool to the touch.
  3. In a separate large mixing bowl, cream together 1 cup of softened oleo (or butter) and 2 cups of sugar until light and fluffy.
  4. Beat in 2 eggs and 2 teaspoons of vanilla extract into the sugar mixture until combined.
  5. Gradually add 4 cups of flour to the wet ingredients, mixing on low speed until just incorporated.
  6. Pour the cooled raisin and water mixture into the batter. Mix until evenly distributed.
  7. Fold in 3/4 cup of chopped nuts by hand.
  8. Divide batter evenly between the two prepared loaf pans.
  9. Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow loaves to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1857.6kcal
% Daily Value *
Total Fat 34.7g54%
Saturated Fat 4.1g21%
Cholesterol 93.2mg32%
Sodium 45.9mg2%
Total Carbohydrate 357.8g120%
Dietary Fiber 12.5g50%
Sugars 166.9g
Protein 36.2g73%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: nut bread, raisin bread, quick bread, shirley's bread, homemade bread, breakfast bread, sweet bread, moist bread, vanilla bread, baking soda bread, classic recipe, comfort food, snack cake, loaf bread, fruit bread, easy baking, nutritious, afternoon tea, holiday baking, vegetarian
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