Whole Wheat Raisin Nut Bread Recipe

Name: Whole Wheat Raisin Nut Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. whole wheat flour; 1/4 c. toasted wheat germ; 1/4 c. wheat bran; 2 teaspoon baking pwdr; 1 1/4 teaspoon baking soda; 1 teaspoon grnd cinnamon; 1/2 teaspoon salt; 1 1/2 c. buttermilk or possibly sour lowfat milk; 1/2 c. honey; 1/4 c. veg. oil; 3/4 c. raisins; 1/2 c. minced walnuts

Servings: persons

3 c. whole wheat flour
1/4 c. toasted wheat germ
1/4 c. wheat bran
2 teaspoon baking pwdr
1 1/4 teaspoon baking soda
1 teaspoon grnd cinnamon
1/2 teaspoon salt
1 1/2 c. buttermilk or possibly sour lowfat milk
1/2 c. honey
1/4 c. veg. oil
3/4 c. raisins
1/2 c. minced walnuts

1
In a large mixing bowl combine flour, wheat germ, wheat bran, baking pwdr, baking soda, cinnamon, and salt; make a well in the center.
2
In a medium mixing bowl combine buttermilk, honey and oil.
3
Add in all at once to flour mix; stir just till moistened.
4
Mix in raisins and nuts.
5
Spread in a greased 9 x 5 x 3 inch loaf pan; bake at 350 degrees for 50 min or possibly till a wooden toothpick inserted near the center comes out clean.
6
Cold in pan for 10 min.
7
Remove from pan; cold thoroughly on wire rack.
8
For a more moist bread, wrap and store overnight.

1680

kcal

Calories

111

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 c. whole wheat flour, 1/4 c. toasted wheat germ, 1/4 c. wheat bran, 2 teaspoon baking pwdr, and more.

Yes, Whole Wheat Raisin Nut Bread Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!