Raisin Nut Bread

Ingredients

• To 1C. boiling water
• 1 tsp. Soda
• 1 C. raisins.
• Beat 1 egg until light.
• add 1lcC. sugar - beat well.
• Add 1 tsp. vanilla.
• | 2C. sifted flour.
• 1 tsp. Salt.
• 1 tsp. Baking Powder.
• 3 C. nuts.

Method

1. 1

   Pour over raisins.

2. 2

   Bake in loaf pan 50 minutes, or until done, at 325°.

Nutrition per serving

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 3. The excerpt below is the record exactly as published.

1 tsp. Salt 2 Eggs 2 tsp. Baking soda Method: Put y kettle on to boil, and set your oven at moderate (350°). Grease four small bread pans and flour lightly, but evenly. Dump our remaining flour. Cut or chop your dates into small pieces and break up the nuts by hand in not too small pieces. Pour 2 C. boiling water over date and nut mixture and let stand while you mix the batter. Cream shortening, add sugar gradually (sift sugar if lumpy). Sift flour and salt twice. Break eggs, one at a time, into shortening and sugar mixture and beat hard after each. Add soda to date and nut mixture and stir flour and fruit alternately into batter. Stir gently - mix quickly. Now stir 2/3 C. water in and pour into pans and bake 45 minutes or until toothpick comes out dry from center of loaf. Turn out of pans and cool. - Mrs. S. H. McMurrin - NUT BREAD 1 C. Sugar 2c. Flour 1 C. Milk 1 C. Nuts, chopped 2 tsp. Baking Powder Pinch of Salt Method: Mix altogether and put in greased pag. let stand 20 minutes. Bake approximately 1 hour in 350 oven. 18 - Alma M. Yeend - DATE NUT BREAD 1 C. Chopped Dates 1 C. Sugar 1 C. Boiling Water 1 C. Chopped Nuts 1 tsp. Soda 1 Egg 1 tsp. Baking Powder 1 Tb. Butter + tsp. Salt 1 tsp. Vanilla 2c. Flour Method: Add water to soda. Pour over dates. Cream butter, sugar and egg. Add dates. Sift flour, salt and baking powder. Add to mixture. Add nuts and vanilla. Pour into well greased loaf pan. Let stand 5 minutes. Bake in 325° oven for 1 hour. Do not remove from pan until cold. - Carma Hatch - GRAPE NUT BREAD 2c. Sour Milk 1 C. Grape Nuts 1 tsp. Soda Method: Mix this and let stand for 15 minues. Add 1 C. Sugar, 4 C. Flour sifted with 2 tsp. Baking Powder and 4 tsp. Salt. Add 2 large or 3 small Eggs, beaten, and 1 C. chopped Walnuts. This makes 2 loaves. Grease pans. Cook about 45 minutes in moderate oven (350°). aomi Wing - MONKEY BREAD 1 Cake Yeast rs C. Sugar C. Lukewarm Milk iT; tsp. Salt 1/3 C. Butter 2 Egg Yolks 2 C. All-purpose Flour 1/3 C. Melted Sweet Butter (for dipping before placing ‘in pan to bake) Method: Crumble yeast into bowl; add milk, let stand to dissolve. Cream butter and sugar. Add egg yolks, beat well; add dissolved yeast to this mixture. Gradually add flour, mixing well. Cover bowl, let rise until double in size - about 13 hours. Turn out on floured board and roll to about 2 + inch thick. Cut into diamond shape pieces. Dip into melted sweet butter; place in greased ring mold and allow to raise again until double in size. Bake at hoo® about 15 minutes. - Virginia Gage - aby ORANGE NUT BREAD 3 C. Sifted Whole Wheat Flour 1 Egg 1 tsp. Salt 13 C. Milk 4 tsp. Baking Powder 3 C. Orange Juice 3/4 C. Raw Sugar 1 Tb. Grated Orange 3/4 C.Nuts Peel 2 To. Melted Shortening Method: Sift together flour, salt and baking powder twice. Add nuts. Combine rest of ingredients and add dry ingredients. Stir until just blended. Pour into greased loaf pan and bake 1 hour at 325° to 350. This bread is bette.’ the day after it is baked. - Fred Nelson - ORANGE NUT LOAF Beat in large mixing bowl - 1 Egg. Stir in -1C. orange (grated rind, juice and pulp fram medium sized orange plus boiling water to make 1 Cup). Sift together: 1 C. finely cut Dates or Figs 2 To. Shortening, melted 3/4 C. Sugar 2C. Sifted Flour 1 tsp. Double Action Baking Powder 4 tsp. Soda r tsp. Salt Stir into liquid mixture. Blend in 5 C. nuts, coarsely chopped. Spread batter into well greased and floured pan. Bake 50 to 55 minutes in 350-oven. -Marion H. Nissle - PINEAPPLE NUT BREAD 2 C. All-purpose Flour 1 Egg, Beaten (sifted) 1 tsp. Vanilla 4 C. Granulated Sugar 2 Tb. Melted Shortening 1 tsp. Baking Powder 1 C. Crushed Pineapple 4 tsp. Salt (#1 flat can) C. walnuts, coarsely chopped Method: Sift flour, sugar, baking powder and salt into mixing bowl. Add raisins and nuts. Combine egg, vanilla and shortening. Add to flour mixture. Dissolve soda in pineapple and add to mixture. Stir just until blended. Pour into greased xx loaf tin and bake at 350° about 1 hour. 20 - Blenda Jardine - PRUNE BREAD 14 or 2 C. Prunes, 2 Eggs with stones out 2C. Nuts 1 Cc. Sugar 1 tsp. Sait 1 C. liquid or water 1 tsp. Vanilla off prunes 2 tsp. Soda 2 Tb. Butter or Crisco 3 C. Flour Method : Soften prunes by bringing to boil, Make like cake with mixer. Bake for 145 hours at 300. -Roberta Schade - RAISIN NUIT BREAD To 1C. boiling water add 1 tsp. Soda. Pour over 1 C. raisins. Beat 1 egg until light, add 1lcC. sugar - beat well. Add raisin-water mixture to above. Add 1 tspe vanilla, | 2C. sifted flour, 1 tsp. Salt, 1 tsp. Baking Powder, 3 C. nuts.

Cook this with the app: pantry check, scaling, and the assistant.