Raisin Tea Loaf
This quick to make bread is rich, dark and delicious for breakfast or as an afternoon snack with coffee or tea.
Ingredients
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
Directions
Preparation:30min ›
Cook:1hour ›
Ready in:1hour30min
- Preheat oven to 180 degrees C. Lightly grease two loaf tins.
- 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.
- 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.
- 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
Global Ratings:
(24)
Reviews in English (19)
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)