Orange Raisin Nut Bread
By Lynn Tweedy, Clovis, CA; First Place Quick Breads, Baked with Raisins Big Fresno Fair 2010
Fragrant, flavorful and moist - what more could you ask for?
- Serving Size: 1 slice
- 2 1/4 cups all-purpose flour
- 1 cup firmly packed light brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup buttermilk
- 1/4 cup melted butter
- 1 teaspoon vanilla
- 1 cup California raisins
- 1 cup chopped nuts
- 1 tablespoon grated orange peel
Preheat oven to 350°F. Lightly grease 9x5x2-1/2-inch loaf pan; set aside.
Measure flour, sugar, baking powder, soda and salt into large bowl; mix together and make well in center; set aside. In another bowl, beat egg; mix in buttermilk, butter and vanilla. Pour into well in dry ingredients and mix just until moistened. Stir in raisins, chopped nuts and orange peel; mix together.
Turn into prepared loaf pan. Bake at 350°F for 45 to 50 minutes or until pick inserted into center comes out clean. Cool in pan for 15 minutes; turn onto wire rack and cool completely. Wrap and let stand overnight before slicing.
Nutrition Facts Per Serving
Calories 270 (31% from fat); Total Fat 9g (sat 3g, mono 1g, poly 3g, trans 0g ); Cholesterol 25mg; Protein 5g; Carbohydrate 42g; (Dietary Fiber 2g; Sugars 25g; ); Iron 2mg; Sodium 280mg; Calcium 80mg; Potassium 238mg
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