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Raisin Batter Bread

Rated as 4.2 out of 5 Stars

"A cinnamon raisin batter bread with a sugar glaze just like the school cafeteria used to make. It is a yeast bread baked in a sheet, and cut into servings after cooling. This recipe has been passed down for generations."
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Ingredients

1 h 45 m servings 182 cals
Original recipe yields 24 servings (1 - 9x13 inch pan)

Directions

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  1. In a large bowl, dissolve the white sugar in the warm milk, and sprinkle yeast over the top. Let stand for 5 minutes. Grease a 9z13 inch pan.
  2. Whisk the eggs into the yeast mixture. Combine the flour, salt and cinnamon; stir into the yeast mixture until smooth. Mix in raisins. Spread into the prepared pan, and brush the top with melted butter. Let rise until double in size, but don't let it run over the edge of the pan.
  3. Preheat the oven to 350 degrees F (175 degrees C). Prepare the glaze by mixing the confectioners' sugar, 1 tablespoon of milk and vanilla extract in a small bowl until smooth.
  4. Bake for 30 minutes in the preheated oven, or until golden brown on the top. Drizzle with the sugar glaze., and cool before slicing and serving.

Nutrition Facts


Per Serving: 182 calories; 4.9 g fat; 31.2 g carbohydrates; 3.9 g protein; 27 mg cholesterol; 186 mg sodium. Full nutrition

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Reviews

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This batter bread was okay. It didn't seem sweet enough and could have used more cinnamon.

Why the rating for this bread is onl three stars is beyond me. For me this bread is fantastic. Soft on the inside crunch on the outside. The only change I made was to add half raisins and half c...

I made this for some elderly people who have been having a rough time lately. Valentine's Day was a perfect time to let them know they're still special. They loved it! In fact it was so well ...

I was disappointed in this bread. It was quick and easy to make, but the texture was a little tough. (I did use 1 cup whole wheat flour and the rest white flour). Also it was not vey sweet, and ...

This is a delicious recipe. I added a little lemon zest to the batter and drizzled the melted butter on after the rising. I reduced the yeast a little so I could let it rise overnight in a cool ...