This Whole Wheat Raisin Bread is a comforting, rustic treat that bridges the gap between a hearty loaf and a sweet coffee cake. The secret lies in soaking the raisins in boiling water, which ensures they remain plump and juicy rather than drying out during baking. The combination of unbleached and whole wheat flours provides a satisfying texturesoft yet substantialwhile the generous amount of sugar creates a tender crumb that pairs beautifully with butter or jam. Perfect for breakfast, a mid-afternoon snack, or alongside a morning coffee, these individual loaves are easy to share and freeze well for later. Its a simple, reliable recipe that delivers warm, home-style comfort with every slice.
Whole Wheat Raisin Bread
Description
This Whole Wheat Raisin Bread is a comforting, rustic treat that bridges the gap between a hearty loaf and a sweet coffee cake. The secret lies in soaking the raisins in boiling water, which ensures they remain plump and juicy rather than drying out during baking. The combination of unbleached and whole wheat flours provides a satisfying texturesoft yet substantialwhile the generous amount of sugar creates a tender crumb that pairs beautifully with butter or jam. Perfect for breakfast, a mid-afternoon snack, or alongside a morning coffee, these individual loaves are easy to share and freeze well for later. Its a simple, reliable recipe that delivers warm, home-style comfort with every slice.Ingredients
Directions
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Preheat the oven to 350F (175C). Grease five 1-pound coffee cans or small loaf pans thoroughly with butter or non-stick spray.
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Place the raisins in a small bowl and pour the boiling water over them. Cover and let stand until the water has cooled completely, about 15-20 minutes.
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In a medium bowl, whisk together the sifted unbleached flour, whole wheat flour, baking powder, baking soda, and salt. Set aside.
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In a large mixing bowl, beat the eggs and sugar together using an electric mixer on medium speed until the mixture is light in color and fluffy, about 2-3 minutes.
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Drain the raisins, reserving the liquid, and stir the warm raisins into the egg mixture.
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Add the dry ingredients all at once to the wet mixture. Stir gently with a spatula or wooden spoon just until moistened; do not overmix.
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Divide the batter evenly among the five prepared coffee cans, filling each about two-thirds full.
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Bake for 40 minutes, or until a wooden pick or cake tester inserted into the center of each loaf comes out clean.
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Remove from the oven and let cool in the cans for 5 minutes. Then, invert onto wire racks to cool completely before slicing.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 1121.9kcal
- % Daily Value *
- Total Fat 4.1g7%
- Saturated Fat 1.0g5%
- Cholesterol 74.6mg25%
- Sodium 4220.9mg176%
- Total Carbohydrate 258.0g86%
- Dietary Fiber 7.4g30%
- Sugars 143.7g
- Protein 20.0g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
