Almond Raisin Bread

Recipe View Preheat your oven to 350°F (175°C). Grease and lightly flour two standard loaf pans. (5 minutes)

Recipe View In a small saucepan, combine the raisins and water. Bring to a gentle simmer over medium heat and cook until the raisins are plump and have absorbed some of the water, about 4-6 minutes. Stir in the butter until it melts completely. Remove from heat and allow to cool slightly. (10 minutes)

Recipe View In a large bowl, whisk together the egg and sugar until pale and slightly thickened. (3 minutes)

Recipe View In a separate bowl, sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the egg mixture, alternating with the cooled raisin mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. (5 minutes)

Recipe View Gently fold in the grated almond paste and chopped walnuts until evenly distributed throughout the batter. (2 minutes)

Recipe View Divide the batter evenly between the prepared loaf pans. (2 minutes)

Recipe View Bake in the preheated oven for approximately 55-65 minutes, or until a wooden skewer inserted into the center comes out clean and the top springs back lightly when pressed. (60 minutes)

Recipe View Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely. (10 minutes)