Fruit Soda Bread with Raisins

On dine chez NanouReviews(1)
Cecilia F.: "This is a great treat to make. I like to make thi…" Read More
5Ingredients
570Calories
60Minutes

This classic dish will not disappoint. You will fall in love with out Fruit Soda Bread with Raisins recipe. It is loaded with flavor and the perfect recipe to switch up your routine. Try out this Fruit Soda Bread with Raisins recipe and comment below with your thoughts. We love to read users thoughts on our recipes. You can also give this recipe a star rating for others to follow along. We hope you enjoy this Fruit Soda Bread with Raisins recipe as much as we do!

Ingredients

  • 3 1/2 cups white flour
  • 1 teaspoon baking soda
  • 2 tablespoons sugar
  • 120 grams raisins
  • 1 3/4 cups buttermilk (or sour milk)

Directions

  1. Pour the flour, baking soda, salt, sugar and raisins into a mixing bowl.
  2. Gradually add the milk while mixing with an electric mixer.
  3. Pour the dough into a cake pan.
  4. Set the oven to 375 degrees Fahrenheit. Put the bread into the cold oven without letting it preheat, and bake for 20 minutes.
  5. Lower the oven to 340 degrees Fahreinheit and bake for 30 more minutes.
  6. Remove the bread from the cake pan and continue cooking for 10 more minutes.
  7. Remove bread from the oven and place on a rack to cool.
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NutritionView more

570Calories
Sodium17%DV410mg
Fat5%DV3g
Protein31%DV16g
Carbs39%DV118g
Fiber16%DV4g

PER SERVING *

Calories570Calories from Fat25
% DAILY VALUE*
Total Fat3g5%
Saturated Fat1g5%
Trans Fat
Cholesterol10mg3%
Sodium410mg17%
Potassium540mg15%
Protein16g31%
Calories from Fat25
% DAILY VALUE*
Total Carbohydrate118g39%
Dietary Fiber4g16%
Sugars29g58%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Cecilia F. 1 Jul 2015
This is a great treat to make. I like to make this with cranberries and toast it in the morning with some cream cheese for breakfast. It’s a versatile recipe and one that I bake often and the bread freezes well.