Best Brown Raisin Cake Dutch Quick Bread Recipes

BROWN RAISIN CAKE (DUTCH QUICK BREAD)

Steps:

• Blend ingredients well.
• Pour into loaf pan sprayed with cooking spray.
• Bake at 350° for 1 hour.

GRANDMA'S BOILED RAISIN CAKE

Steps:

• In a saucepan add raisins and water.
• Boil 15 minute.
• Drain keeping liquid.
• There should be 1 cup left over.
• If not add enough water to make 1 cup.
• Cool.
• Cream butter and sugar.
• Add egg and beat well.
• Add dry ingredients alternately with water.
• starting and ending with dry ingredients.
• Add vanilla and stir in raisins.
• Pour into greased 9"x11" or 9"x13" pan.
• Bake 350 for 30-35 minute.
• Icing:.
• Brown butter and brown sugar.
• Add water.
• Beat in icing sugar until spreading constituency.
• Ice with above recipe or dimple icing.

DUTCH-OVEN RAISIN WALNUT BREAD

Steps:

• In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

CINNAMON RAISIN QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside. , Spoon half the batter into 2 greased 8x4-in. loaf pans. Sprinkle with half of the reserved cinnamon sugar; repeat layers. Cut through batter with a knife to swirl. , Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. Freeze option: Wrap cooled bread in foil and freeze for up to 3 months. To use, thaw at room temperature.

EASY RAISIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 x 10 inch baking pan.
• In a large saucepan boil the raising with the water for 10 minutes. Add the butter or margarine and let cool.
• In the same pan add the flour, soda, salt, sugar, cinnamon, nutmeg, and chopped nuts (optional), mix well and pour batter into a lightly greased 10x10 inch baking pan
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Serves 8 to 12.

RAISIN BRAN QUICK BREAD

Steps:

• Pre-heat oven to 350 deg F.
• Mix 1 ½ cups of Raisin Brand, Milk, 2 tablespoons of the Margarine in bowl.
• Add Egg and ¾ cup Sugar, mix well.
• Stir in Flour, Baking Powder and Cinnamon.
• Mix till well blended.
• Put in sprayed 9X5 loaf pan.
• Mix remaining ½ cup of cereal, 2 tablespoons Margarine and 1 Tablespoon Sugar.
• When well blended sprinkle over batter and press into the batter.
• Bake 50 minutes. Cool 10 minutes before removing from pan.

SPICY RAISIN QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• Lightly grease an 8 x 4 inch loaf pan.
• In a large mixing bowl, whisk together whole wheat pastry flour, oat flour, baking powder, ground allspice, ground cinnamon, and salt.
• In a medium mixing bowl, whisk together egg, nonfat milk, light brown sugar, melted butter, and vanilla extract.
• Add wet ingredients to dry, and mix until just combined; then gently stir in dark seedless raisins.
• Spoon batter into prepared loaf pan, and level the top.
• Bake for 45 to 50 minutes, or until a wooden toothpick inserted into the center comes out clean.
• Let bread cool in pan for 10 minutes; then remove from pan and transfer to a wire rack to cool completely before serving.

EASY RAISIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 x 10 inch baking pan.
• In a large saucepan boil the raising with the water for 10 minutes. Add the butter or margarine and let cool.
• In the same pan add the flour, soda, salt, sugar, cinnamon, nutmeg, and chopped nuts (optional), mix well and pour batter into a lightly greased 10x10 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Serves 8 to 12.

KRENTENBROOD VAN BAKKER VEERMAN (CURRANT AND RAISIN BREAD)

Steps:

• Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels; stir in candied peel.
• Sift flour and cinnamon into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well; pour in 1/4 cup lukewarm water. Let stand until yeast begins to foam, about 5 minutes.
• Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together.
• Turn dough out onto a lightly floured surface. Add currant mixture; knead until evenly incorporated and dough is smooth and elastic, about 5 minutes. Transfer to a bowl and cover with a damp cloth. Let rise in a warm place until doubled, 45 minutes to 1 hour.
• Grease two 9x5-inch loaf pans lightly with butter. Flatten dough gently and shape into 2 loaves. Place 1 loaf in each pan and cover with a damp cloth. Let rise in a warm place until puffy, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake loaves in the preheated oven until firm and dark brown, about 45 minutes. Invert onto a wire rack to cool completely before slicing, about 1 hour.