Raisin Tea Loaf

    1 hour 30 minutes

    This quick to make bread is rich, dark and delicious for breakfast or as an afternoon snack with coffee or tea.

    24 people made this

    Serves: 20 

    • 2 3/4 cups (690ml) water
    • 500g raisins
    • 4 teaspoons baking soda
    • 375g butter, softened
    • 1 1/2 cups (190g) white sugar
    • 3 eggs
    • 2 tablespoons molasses
    • 1 tablespoon vanilla extract
    • 1/8 teaspoon salt
    • 4 cups (500g) flour

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Lightly grease two loaf tins.
    2. Combine water and raisins in a medium saucepan. Bring to a boil over high heat. Reduce heat to low and simmer for 2 minutes. Remove from heat, stir in baking soda and let cool.
    3. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in molasses, vanilla and salt. Stir in flour and then beat in raisin mixture until well combined. Spoon batter into prepared tins.
    4. Bake in preheated oven until a toothpick inserted into centre of the loaf comes out clean, about 50 to 60 minutes. Cool in tins on a wire rack. Serve at room temperature.

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    Reviews and Ratings
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    Reviews in English (19)


    delicious, wonderful with hot tea/coffee  -  21 Aug 2000  (Review from Allrecipes USA and Canada)


    very moist loaf. I used 50g less sugar and it still tasted plenty sweet enough for my family, fantastic!  -  11 Apr 2012  (Review from Allrecipes UK & Ireland)


    This was very tasty. I even accidentally overcooked one loaf, and it still came out moist and sweet. I used half chopped dates & half raisins because I didn't have enough raisins, and it was good. One note: this made more than two 9x5 loaf pans for me. I filled the loaf pans up to about an inch below the top (I was worried they would overflow), and I had enough extra batter to fill another mini loaf pan.  -  15 Oct 2007  (Review from Allrecipes USA and Canada)