Raisin-Currant Bread
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6cups sifted flour
- 1teaspoon ground cinnamon
- ½teaspoon ground nutmeg
- 2tablespoons baking powder
- 1teaspoon salt
- 1½cups graulated sugar
- ¾cup golden raisins, lightly chopped
- ¾cup currants
- 2eggs, at room temperature
- 3cups milk, at room temperature
- 6tablespoons finely grated orange zest
- ½cup melted butter, cooled to tepid
Preparation
- Step 1
Preheat oven to 325 degrees. Lightly grease 2 loaf pans, line with parchment and regrease.
- Step 2
Sift the first 6 ingredients into a large bowl and set aside. Place raisins and currants into a bowl and toss with 1 tablespoon of the sifted mixture. In another bowl, whisk together the remaining ingredients.
- Step 3
Make a well in the center of the sifted ingredients and pour in the egg-milk mixture. Sprinkle with the raisins and currants. Mix with a wooden spoon until just blended. Pour the batter into the pans and bake 45 to 50 minutes, or until a toothpick comes out clean. Cool the bread in the pans for 5 minutes, then invert onto a rack and cool to room temperature.
Private Notes
Comments
Replaced the currants with dried cranberries & added 1C chopped pecans. It is fantastic! It is very lightly sweet, less so than a standard banana bread, and I would not change a thing. It needed more baking time than the recipe states. I would definitely make this again, especially as a winter treat for guests.
Recently our favorite SunMaid raisin bread was dropped from our AOR. Drat. I saw this not knowing it was such an old recipe. Here at 8000’ I’ll up the heat, drop the liquid a bit and cut the sugar by 1/2 cup. Surely in the 1800’s a wood stove heat had a few high spots. This could be a good find. I’ll tinker then post back with full changes. My corn muffins are outstanding and mostly corn. Iron pans and bacon fat. Um ummm