Prep 10 mins
Cook 1 hr
A light and tasty treat for tea time.
- 59.14 ml butter
- 236.59 ml sugar
- 2 eggs, beaten
- 236.59 ml sour cream
- 473.18 ml flour
- 2.46 ml baking soda
- 4.92 ml cream of tartar
- 0.25 ml salt
- 236.59 ml raisins
- Preheat oven to 350°.
- Grease a 9 X 5" loaf pan.
- In a medium bowl cream together the butter and sugar until smooth.
- Beat in the eggs, one at a time, then stir in the sour cream.
- Sift together the flour, baking soda, cream of tartar, and salt; stir into the sour cream mixture until just blended.
- Fold in raisins.
- Transfer batter to prepared loaf pan.
- Bake for 50 to 60 minutes in the preheated oven, or until a small knife inserted into the crown comes out clean.
Substituted raisins for dates. Delicious!
I wanted a change from my old raisin bread recipe, plus I had sour cream that I wanted to use up so I was delighted to find this recipe. All I got to say is "Wonderful!" This bread isn't like your typical bread though...it came out moist sort of like a cake but it is so good! I added in 1/2 cup extra raisins to the batter cause I love raisins. I only made this bread last night and half of it is gone already! (That's a lot considering it's just me and my dad eating!) It's really good with a glass of cold vanilla milk. I'll definitely be using this recipe in the future. Thanks for posting.
This sweet bread is so good. I made 1/2 the recipe and it made two small loaves. Next time I will make the whole recipe into 4 small loaves, so I can freeze some for later.This tasty tea bread is light, fluffy, tender and oh so full of flavor. I used sultana and golden raisins, what a treat. I will certainly be making this again. Thanks for sharing ElaineAnn.