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This quick bread recipe features buttermilk and raisins and makes two loaves.
Heat oven to 350°F. Grease bottoms only of two (9x5-inch) loaf pans. Set aside.
Combine all ingredients except raisins in bowl; beat at low speed, scraping bowl often, until well mixed. Stir in raisins.
Spoon batter evenly into prepared loaf pans. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes. Remove from pans. Cool completely.
Dietary Fiber: 1g
This bread is very good, however it doesn't have that much of a butterscotch taste. It is subtly sweet and baked up perfect. It released from my stone pan beautifully and smelled very good baking. Next time I am going to add butterscotch or toffee chips in place of the raisins. Everyone in the house enjoyed the bread and I will definitely make it again. I love that it calls for buttermilk in place of oil/butter!
I've made many loaves of this bread in my son's restaurant. It is always a hit - with the chefs and the customers. I add a little topping of sugar, cinnamon and a bit of nutmeg before it goes in the oven. Yummy!
This is an absolutely wonderful bread. Thebest flavors mingled together. Can't getenough of it. The taste is incredible. A favorite by my family & friends. TRY IT..YOU'LL LOVE IT!
I used washed sugar because I didn't have any brown sugar and it wasn't as pale as I thought it would be. Next time, I'll use brown sugar or a combination of brown and muscovado for more flavor.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/228
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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