It’s snowing like crazy this year in Canada and my Auntie is tucked up in PEI all snug as a bug in a rug. She’s been baking quite a bit and she posted about her raisin bread on Facebook. Remember when I was craving raisin bread a few months ago and just broke down and bought some? It’s not even close, this is way better.

She credits Barb MacPhee (who is awesome and I haven’t seen her since I was so young, so I just want to put that in there). I believe my grandma made this recipe too but it wasn’t one she included in my “must have” notebook. It makes 3 loaves which is great to share since you are making bread anyway!

Auntie Joan’s Raisin Bread Print Recipe Pin Recipe Ingredients 7-8 cups of flour

2 Tbsp instant yeast

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1 tsp salt

1 1/2 cups raisins

2 eggs I used powdered egg replacer mixed with water per package directions

6 Tbsp brown sugar

6 Tbsp molasses

6 Tbsp canola oil

3 cups hot water from the tap Instructions In a large bowl mix flour, instant yeast, cinnamon, ginger, nutmeg and salt.Mix well and add raisins. Make sure raisins are well coated with flour and separated. Set aside.

In another large bowl, whisk together egg replacer, brown sugar, molasses, canola oil and hot water. Add the flour mixture to wet mixture and mix well.

Put out on floured board and knead for 10-15 minutes.Dough should be elastic and not sticky. Add flour while kneading if needed.

Place dough in a large greased bowl. Let rise till double in bulk.Then remove and put out on board and divide x3 and shape into 3 loafs.

Put in loaf pans and let rise double in size. Put in preheated oven at 350F. Bake for 45-60 min. If top of loaf starts turning too brown cover with foil till baking is complete.

Bread is done when it sounds hallow when top is tapped. Bake and enjoy!

(Visited 25 times, 1 visits today)