By ElaineAnn on October 17, 2005
Photo by Baby Kato
Photo by Baby Kato
"A light and tasty treat for tea time."
Serving Size: 1 (98 g)
Servings Per Recipe: 10
"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."
"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."