Round Raisin Nut Bread

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  • 2 cups raisins
  • 2 cups water
  • 2 teaspoons baking soda
  • 2 eggs
  • 1 1/2 cups granulated sugar
  • Dash of salt
  • 1 1/2 teaspoons vanilla extract
  • 3 cups flour
  • 1 cup chopped English walnuts


  1. Heat oven to 350 degrees F. Grease 4 to 6 empty clean soup or vegetable cans and line with wax paper.
  2. Combine raisins, water and baking soda in a small saucepan. Bring to a boil. When mixture begins to foam, remove from heat and set aside.
  3. In a large bowl, beat together eggs, sugar, salt and vanilla extract. Add raisin mixture, alternating with flour.
  4. Stir in nuts. Pour into prepared cans.
  5. Bake for 1 hour or until top springs back when touched.
  6. Allow to cool slightly, 5 to 10 minutes.
  7. Run a knife between the can and the wax paper to loosen bread and turn out.

Yield: 4 to 6 mini loaves

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