This rich, dark and moist quick bread is delicious for breakfast or as an afternoon snack with coffee or tea.

JES55
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

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  • Combine water and raisins in a medium saucepan. Bring to a boil over high heat. Reduce heat to low and simmer for 2 minutes. Remove from heat, stir in baking soda and let cool.

  • In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in molasses, vanilla and salt. Stir in flour and then beat in raisin mixture until well combined. Spoon batter into prepared pans.

  • Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 50 to 60 minutes. Cool in pans on a wire rack. Serve at room temperature.

Nutrition Facts

336 calories; 14.8 g total fat; 65 mg cholesterol; 378 mg sodium. 47.8 g carbohydrates; 4 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/28/2003
delicious wonderful with hot tea/coffee Read More
(7)

Most helpful critical review

Rating: 3 stars
11/30/2005
this was good but didn't go very fast in my house. Won't make it again. Read More
(1)
18 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/28/2003
delicious wonderful with hot tea/coffee Read More
(7)
Rating: 5 stars
03/28/2003
delicious wonderful with hot tea/coffee Read More
(7)
Rating: 4 stars
10/15/2007
This was very tasty. I even accidentally overcooked one loaf and it still came out moist and sweet. I used half chopped dates & half raisins because I didn't have enough raisins and it was good. One note: this made more than two 9x5 loaf pans for me. I filled the loaf pans up to about an inch below the top (I was worried they would overflow) and I had enough extra batter to fill another mini loaf pan. Read More
(5)
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Rating: 4 stars
07/17/2006
As a welsh girl my self this is a good recipe. My only criticism is that it is called bara brith not welsh tea loaf. But tasty all the same Read More
(5)
Rating: 5 stars
08/25/2009
I needed something vegan and wanted to use what I had on hand so I messed with this so much it could hardly be called the same recipe. However since the result deserved like 6 stars I figured I owe this recipe at least 5!!:) Here is what I did: 2 cups water 1/2 c. raisins 4 t. baking soda 1/3 c. chopped dates 1/3 c. walnuts chopped 1 c. applesauce 1/2 c. oil 1 1/2 c. sugar 3 eggs 2/3 c. molasses 1 t. vanilla 1/2 t. salt 4 1/2 c. flour 2 t. baking powder Heat water and raisins to boiling. Remove from heat and add baking soda then dates and walnuts. Blend applesauce oil and sugar. Add eggs molasses vanilla and salt. Graduaully add flour and baking powder. Grease and flour pans (grease with oil to retain parve). Pour batter into pans. (24 mini loaves) Bake 15-18 minutes Read More
(4)
Rating: 5 stars
02/19/2006
I made this for the first time and it took it to an International Potluck dinner with my Trefoil Guild. The recipe is now going to be included in a cookbook being put together by one of the other Guilds with reference to the author of the recipe and All Recipes. I was worried with so much water being added but pleasantly surprised. I received many positive compliments and one member even took home much of what was leftover. Read More
(3)
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Rating: 5 stars
04/24/2006
I made this several times and it went very fast! I even made it for Christmas gifts. They were well received! Thanks for such a great recipe! Read More
(2)
Rating: 4 stars
07/02/2006
The subtle molasses taste is very nice and I like the dark rich color of the bread. I used golden raisins which I definitely think is the way to go with the dark color of the bread itself. I would recommend this one and will be baking it again myself! Read More
(2)
Rating: 5 stars
10/03/2008
I love this recipe! It always goes fast and is quite simply the best quick bread I've ever made. Read More
(1)
Rating: 3 stars
11/29/2005
this was good but didn't go very fast in my house. Won't make it again. Read More
(1)