Old fashioned Raisin Bread WITH ZEST




Christmas Raisin Bread made in the Almonte Bakery- Photo from the Aitkenhead Collection


Christmas Raisin Bread made in the Almonte Bakery- Photo from the Aitkenhead Collection
Easter Raisin Bread.  Photo–by Elizabeth Yetter

Easter raisin bread is not just your ordinary raisin bread. It is flavored with orange and lemon zest. This is a fantastic bread to serve for Easter dinner and makes an incredible breakfast bread that can be toasted and served with butter. Actually, you don’t have to wait until Easter to try out this bread. It tastes great all year long.

    • 5 cups bread flour, about
    • 1/2 cup sugar
    • 1 Tbsp or 2 pkg. (1/2 oz. total) active dry yeast
    • 1 tsp salt
    • 1-1/4 cups milk, room temperature
    • 1/2 cup butter, melted
    • 4 medium eggs
    • 1 cup raisins
    • 1 Tbsp grated orange rind
    • 1 Tbsp grated lemon rind
  • Prep Time: 120 minutes
  • Cook Time: 45 minutes
  • Total Time: 165 minutes
  • Yield: 2 loaves
  1. In a large bowl, mix together 2 cups flour, the sugar, yeast, and salt. Add milk, butter, and eggs. Mix well. Mix in raisins, orange rind, and lemon rind. Mix in the remaining bread flour until a soft dough is formed. You may or may not use all the flour the recipe calls for so add the flour slowly until the dough is formed. Turn dough out onto floured board and knead for about 8 minutes, adding more flour to the dough in small amounts if needed.
  1. Put dough in greased bowl. Turn dough over in bowl so that the dough top is also lightly greased. Cover bowl with plastic wrap or clean kitchen cloth and let rise in warm place for 1 hour. Punch down dough. Turn dough out onto floured board and knead for another 5 minutes. Divide dough into 2 equal parts. Shape dough into 2 loaves. Put loaves in two greased 9 x 5-inch loaf pan. Cover and let rise for about 30 minutes or until double in size.
  2. Bake at 350 degrees F for about 40 minutes or until bread sounds hollow when you tap on it.
  3. Related reading:

    What Happened to the House and Family on Frank Street –Part 1

    The Aitkenhead Family at 20 Frank Street in Carleton Place

    Before there was Baker Bob’s There was The Almonte Bakery

    Hog’s Back Falls Ottawa –Aitkenhead Photo Collection

    How to Make a Vintage Apron- Aitkenhead Photo Collection

    No Banker Left Behind – Bank of Montreal Almonte Photos

    Down by the Mississippi River- Almonte Falls Photos 50s

    Hog’s Back Falls Ottawa –Aitkenhead Photo Collection



About lindaseccaspina

Before she laid her fingers to a keyboard, Linda was a fashion designer, and then owned the eclectic store Flash Cadilac and Savannah Devilles in Ottawa on Rideau Street from 1976-1996. She also did clothing for various media and worked on “You Can’t do that on Television”. After writing for years about things that she cared about or pissed her off on American media she finally found her calling. She is a weekly columnist for the Sherbrooke Record and documents history every single day and has over 6500 blogs about Lanark County and Ottawa and an enormous weekly readership. Linda has published six books and is in her 4th year as a town councillor for Carleton Place. She believes in community and promoting business owners because she believes she can, so she does.

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