Walnut and Raisin Loaf on

Walnut and Raisin Loaf

Walnuts and raisins hold their own, and how, in this lovely hearty golden walnut and raisin loaf. The crunchy nutty walnut is pleasantly complemented by the mushy sweet raisin, and the loaf takes on a full-bodied flavour from the brown sugar and melted butter. A perfect make ahead quick bread for a lazy weekend morn.


  • 55 g (2 oz) raisins
  • 90 g (3 oz) unsalted butter
  • 100 g (3.5 oz) brown sugar
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 60 g (2 oz) chopped walnuts
  • 150 g (5 oz) plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  1. Add to a medium saucepan the butter, sugar, and raisins. Also add 80 ml (2.7 fl oz) water and turn on the heat below it, and bring it slowly to a boil.
  2. Remove from heat right after, and stir in the soda. Cool completely.
  3. Preheat the oven to 150ºC (300ºF), then grease and line your loaf pan (an 8 cm by 25 cm or a 4 inch by 9 inch shallow cake pan) with parchment paper.
  4. To a bowl, add the flour, baking powder and salt, then add the walnuts and gently whisk them all together for 30 seconds to mix them.
  5. Beat the eggs lightly and stir it into the the raisin mixture.
  6. Slowly add the flour mixture and fold it in until well combined.
  7. Scoop it all into the prepared cake pan and bake for 30 minutes or until a skewer when inserted comes out dry
  8. Take it out, place it on a rack for 10 minutes, then take the walnut and raisin loaf out of the pan and place it on a wire rack to cool.
  9. Serving: Serve warm or cold with crème fraîche or brie, and grapes or oranges. I served my walnut and raisin loaf with crème fraîche, mixed fruit juice, grapes and plums.


The walnut and raisin loaf tastes batter when eaten the next day — it’s a great make ahead loaf. Equipment: a medium saucepan, an 8 cm by 25 cm or a 4 inch by 9 inch shallow cake pan.