Prep Time: 10 minutes
Cook Time: 45 minutes
An old time favorite in my home when I was growing up was my Grandmother Isabel raisin casserole bread. The recipe has been used in my family for five generations. I recently asked my Mom for a copy of the recipe. I had to laugh when she read it to me over the phone. The recipe had not changed in the last 4 generations. My Mom read to me the names of each ingredient and the brands that they used.
Being vegan, I have changed this old home recipe and turned it into a vegan delight. My family enjoys Sunday breakfast oatmeal and raisin casserole bread. For your next Sunday morning breakfast with your family, please try this delicious raisin casserole bread.
- 4 Cups flour, sifted
- 1 ¼ Teaspoons salt
- 1 ½ Teaspoons baking soda
- 3/4 Cups vegan sugar, plus 1 1/4 tablespoons molasses mixed (vegan dark brown sugar)
- 1 ¼ Cups raisins
- 2 Tablespoons vegan margarine, melted
- 1 ½ Cups Soy Milk + 1 ½ Tablespoon vinegar (vegan buttermilk)
- Place raisins in saucepan and cover with water. Boil for 5 minutes and drain off liquid. Set aside
- In large mixing bowl, combine flour, salt, baking soda, sugar, and raisins by hand
- Add melted vegan margarine, prepare egg replacer, and vegan buttermilk to dry ingredients
- Mix by hand until all the dry ingredients are moistened
- Spoon batter into two bread loaf pans, grease sides and bottom of pan with vegan butter or Crisco all vegetable shortening
- Bake in oven at 350 degrees for 45 minutes
- Test the raisin casserole bread with toothpick. If the toothpick tests clean the bread is finished. If the bread sticks to the toothpick cook another 5 minutes and test again.
- Remove from baking pans and cool on wire rack
When I make this recipe at home, I have no chance to cook my bread. The entire family is hovering around the stove waiting for the timer to ring. I hardly get a chance to take the loaves out of the oven and remove them from the pan. My family fights over the raisin bread and loves to eat it when it first comes out of the oven.