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.
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.