Prep 20 mins
Cook 55 mins
Have been sifting through another batch of recipes that I'd filed away over 25 years ago, & for those of you who ALSO like raisins....
- 1 1⁄2 cups dark raisins
- 1⁄3 cup cherry brandy
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon low sodium salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1 cup applesauce
- 2 eggs, beaten
- 1⁄4 cup dark brown sugar, packed
- 1⁄3 cup vegetable oil
- 1⁄2 cup walnuts, chopped
- Preheat oven to 350 degrees F, then grease & flour one 9 inch loaf pan.
- Soak raisins in brandy 15 minutes.
- In large bowl, stir together flour, baking powder, salt, cinnamon & cloves, then set aside.
- In medium bowl, combine applesauce, eggs, brown sugar & oil, mixing well.
- Add raisins & nuts to applesauce mixture & mix well.
- Add fruit mixture to flour mixture & stir only until flour is moistened.
- Pour into greased pan & bake 50-55 minutes.
- Cool in pan 15 minutes before removing loaf of bread to cool completely on wire rack.
Made this late last night, and I've already had three slices! I made only a couple changes: half whole wheat flour (and might even try using more next time), no nuts, and was generous with the spices, based on other reviews and my own tastes. When the bread had only been out of the oven for about an hour, I could definitely taste the alcohol, as Melanie D said. But, this morning, it has mellowed out a lot. I'm not sure if I will make this using the cherry brandy again (especially since we are almost out), but will definitely make it again probably using tea to soak the raisins. And might even sprinkle the top with some cinnamon sugar before baking :) Thanks for another great recipe, Sydney Mike!
Easy to do with things around the house, smelled great cooking, but finished product didn't have as much taste as I hoped. Would try more spices next time.
A delightfully different (and more sophisticated) version of raisin bread--DH and I loved this!! The spices, cherry brandy, and raisins are perfect together! And I love that the bread's sweetness comes more from the raisins than the added sugar! The only changes I made were to use whole wheat pastry flour, sodium-free baking powder, and 3/4 teaspoon of regular salt; and all of that worked out well. This recipe is definitely a keeper! Thanks so much for posting it Sydney Mike!!