Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

A light and tasty treat for tea time.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Grease a 9 X 5" loaf pan.
  3. In a medium bowl cream together the butter and sugar until smooth.
  4. Beat in the eggs, one at a time, then stir in the sour cream.
  5. Sift together the flour, baking soda, cream of tartar, and salt; stir into the sour cream mixture until just blended.
  6. Fold in raisins.
  7. Transfer batter to prepared loaf pan.
  8. Bake for 50 to 60 minutes in the preheated oven, or until a small knife inserted into the crown comes out clean.
Most Helpful

5 5

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.

5 5

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.

5 5

I love this and my diabetic adaptations worked quite well. It is rather sweet (as the name implys) and I think I'll use a bit less Splenda next time I make this. The sour cream gives it an almost lemony quality. As to my changes: the sugar became 1 tbsp of Splenda Brown Sugar Blend and I filled the rest of the cup with Splenda regular, the eggs became 1/2 cup of Eggbeaters and the sour cream was "Light" (5% M.F.). I used 2/3 cup of raisins that I plumped in hot water for about 10 mins and there are lots of raisins in this with that amount. The texture I got is very bread like but it's more moist than regular bread. This is simple to make and produces a very nice "snack" loaf. My sample slice was simply lovely with a cup of Earl Gray.