Sunday Morning Raisin Loaf Recipe
Ok! So are you looking for a quick Sunday brunch recipe, this Sunday Morning Raisin Loaf is a great choice to make! Flavored with orange and with the delicious raisins this Sunday Morning Raisin Loaf is a treat in itself! Give it a try and I bet you will love indulging in!
Ingredients
3/4 cup orange juice
1 cup raisins
4 tablespoons butter
1 tablespoon grated orange rind
2 large eggs, at room temperature
3/4 cup sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
Directions
Heat the oven to 325 degrees.
Lightly butter a 9 by 5 inch loaf pan.
Heat the orange juice until it is almost boiling.
Put the raisins, butter and orange rind in a bowl and pour the orange juice over them.
Set aside to cool.
In another bowl beat the eggs with the sugar until thick.
Add the vanilla and stir into the raisin mixture.
In another bowl sift together the flour, baking powder, baking soda, and salt.
Add to the raisin mixture and stir just until moistened.
Fold in the walnuts.
Lightly spoon the batter into the loaf pan.
Bake for about 1 hour until the loaf is golden brown and a toothpick inserted in the center comes out clean.
Remove the loaf to a wire rack.
Cool for 10 minutes before removing the loaf from the pan.
Cool completely on the rack.
Lightly butter a 9 by 5 inch loaf pan.
Heat the orange juice until it is almost boiling.
Put the raisins, butter and orange rind in a bowl and pour the orange juice over them.
Set aside to cool.
In another bowl beat the eggs with the sugar until thick.
Add the vanilla and stir into the raisin mixture.
In another bowl sift together the flour, baking powder, baking soda, and salt.
Add to the raisin mixture and stir just until moistened.
Fold in the walnuts.
Lightly spoon the batter into the loaf pan.
Bake for about 1 hour until the loaf is golden brown and a toothpick inserted in the center comes out clean.
Remove the loaf to a wire rack.
Cool for 10 minutes before removing the loaf from the pan.
Cool completely on the rack.
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