The Raw Cooked Vegan

Wednesday, September 15, 2010

Raisin Brown Bread

Well, sweetness is the theme going on here lately. I really felt compelled to post this recipe because it's surprisingly simple and of course, vegan!

You may know it under the name "Boston Brown Bread". Though there are several different versions, the kind I make is simple and amazingly moist. The raisins are soaked, which makes them super plump and soft even after the bread comes out of the oven. It really should be served as dessert...

Raisin Brown Bread

2 and 1/2 cups unbleached all purpose flour
1/2 tsp salt
1 cup sugar
1 tsp baking soda
2 TBS vegetable oil (I use safflower)
1 cup dark organic raisins
1 and 1/2 cups very hot water

In large bowl, add raisins, sugar, vegetable oil and baking soda. Pour hot water over top and stir. Let raisins soak for about 6 to 8 hours or over night. Do not drain.

After soaking, prepare a loaf pan by spraying with non-stick spray or coat with earth balance spread and dust with a little flour. Preheat oven to 350 degree F.

Now add the flour and salt to the raisins and mix thoroughly. Pour into prepared pan and bake 50 to 60 minutes until toothpick comes out clean in center of bread. Cool on rack.

I like to make this during the holidays. It also makes a yummy gift to an unsuspecting friend or family member!

Note of Caution: Boiling water can shatter a glass bowl in a thousand happened to me once. Some people swear by Pyrex (mine was Anchor Hocking), but I recommend "hot water" instead of boiling water.

1 comment:

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