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Yummy, moist raisin bread perfect anytime treat

I have a little three-year old granddaughter named Margaret Rose, so when I saw Trisha Yearwood preparing this recipe on her popular Saturday morning Food Network show, I couldn’t resist the urge to run to the kitchen and bake up a batch.

Margaret loves to eat so I knew she would enjoy Margaret’s Raisin Bread -- not only the fact that the recipe bears her name but that chock full of plump, moist raisins, it would be a real taste treat and maybe even a little bit good for her from a nutritional standpoint.

And little Margaret didn’t disappoint. She loved each and every morsel, quickly asking for more.

To be honest I felt the same way about the recipe. The bread is extremely moist and extremely delicious with just a little bit of crunch from the nutty bran flakes offering a little extra flavor punch.

Ease in preparation was also a nice touch.

I prepped the raisins with the boiling water in advance of the other steps so they had a chance to cool slightly.

Next I crushed the bran flakes in a ziplock bag, carefully measuring out the cup. I admit this step caused a little bit of a quandry, because I pondered whether the recipe called for one cup of bran flakes crushed, which would have been considerably less than the one cup of crushed bran flakes, if that that makes any sense at all. After looking for the solution on the Food Network recipe sight and not finding any, I decided to opt for the crushed cupful which in the end proved to be a good move.

I followed through just as the rest of the recipe called, using my large baking spoon for stirring, not overdoing, only mixing the batter lightly like you would do with a muffin recipe..

Instead of using the three cans for baking, I used three well-greased small baking pans (I believe they were 1¾ cup size), dividing the batter equally, which filled them with the perfect amount. The baking time of 45 minutes was just about spot on but will depend on how hot your oven gets. I did place the pans on the bottom rack to bake but about three-quarters of the way through baking time I elevated the rack to normal baking height because I didn’t want the bottoms to get too brown.

I cooled the pans on the counter for just a couple of minutes before turning them out onto parchment paper to cool.

Anxious to taste the fruits of my labor, I cut the end slice off the still warm loaf, topped it with butter and enjoyed every mouthful thereafter -- which was moist, delicious and pause for more.

Margaret’s Raisin Bread is indeed a hit and a recipe that will continue to play in my household, at least every time little Margaret Rose is around to remind me how good it actually is.

Until next time, from my kitchen to yours, happy baking!!!

Margaret’s Raisin Bread

1 cup boiling water

1 ½ cups raisins

2 tsp. baking soda

1 ½ cups all-purpose flour

1 cup sugar

¼ tsp. salt

1 cup crushed bran flakes

1 large egg

¼ cup vegetable oil

Preheat oven to 350 degrees. Heavily grease (I used cooking spray) the insides of three empty 15-ounce cans.

In a medium heatproof mixing bowl, pour the boiling water over the raisins and baking soda. Set aside to cool.

In a medium mixing bowl, sift together the flour, sugar and salt. Stir in the bran flake crumbs. Lightly beat together the egg and oil and stir into the flour mixture. Stir in the cooled raisins and water. Divide the batter evenly among the 3 cans, filling about three-quarters. Bake on the lowest rack until a toothpick inserted in the center comes out clean, 40 to 45 minutes.