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Walnut-Raisin Bread |
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Serves: 16
Print this Recipe
Yield: 1 loaf
This is one or our favorite breads. My wife, Betty, and I especially like the combination of orange juice, pineapple and raisins in this recipe.
Charles Stuller, Winter Haven, Florida
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/4 cup orange juice
1 (8-ounce) can crushed pineapple, undrained
1 cup raisins
1 cup chopped walnuts
In a mixing bowl, combine flour, baking powder, baking soda and salt; set aside. In another bowl, cream butter and sugar. Add egg and orange juice; beat well. Add 1/3 cup flour mixture, beat until smooth. Mix in remaining flour mixture and the pineapple. Stir in raisins and walnuts. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350° for 60-70 minutes. Let cool in pan for 10 minutes. Remove to a wire rack to cool completely. Yield: 1 loaf.
© Copyright Reiman Publications, 1993-1997
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