Homemade Raisin Bread
Serving Size / Yield
- ½ cup Raisins
- 3 Tbsp Water
- 1¾ cups Unbleached All-purpose Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- 1 stick Salted Butter, at room temperature
- ¾ cup Firmly Packed Dark Brown Sugar
- 2 Large Eggs, at room temperature
- ½ cup Applesauce
- 2 tsp Pure Vanilla Extract
- 2 Tbsp Butter, cut into small pieces
- 2 Tbsp Granulated Sugar
Put raisins and water in a small bowl.
Microwave for about 20 to 30 seconds, until raisins are tender.
Drain and place on a paper towel.
Preheat the oven to 350°F.
Lightly oil a 9x5 inch loaf pan.
Use parchment or waxed paper to line the bottom of the pan.
Whisk together flour, baking powder and salt in a medium bowl.
Beat butter and brown sugar in a large bowl with an electric mixer, set on high speed, until light and fluffy for about 3 minutes.
Beat in eggs,one at a time, making sure to scrape down the sides of the bowl as needed.
Add in the applesauce and vanilla.
Gradually beat in the flour mixture with the mixer on low speed.
Mix just until smooth.
Add in the raisins.
Pour the batter into the pan.
Bake 40-45 minutes or until done.
Briefly take the pan out of the oven. Use a sharp knife, to make a shallow cut in the center of the loaf.
Put the pieces of butter into the center and sprinkle with the 2 tbs of granulated sugar.
Place the pan back inside the oven and bake for another 10-15 minutes.
Cool in the pan for 10-15 minutes.
Remove the pan and paper, turn the loaf right side up, and finish cooling.