I dug out the recipe and decided I wanted to adapt it to make a healthier version - There are a few swaps that can be made to beef up the nutritional value of this recipe. I replaced part of the all purpose flour with whole wheat pastry flour. I also used skim milk and only half the amount of sugar. Truth be told, I was unable to tell I used less sugar and I plan on using my version of the recipe from now on. Good thing my mom doesn't know how to surf the web so she won't see that I prefer my recipe over hers! ;)
Serves: 1 :)
4 cups all purpose flour (You can substitute up to half of the flour with whole wheat pastry flour)
1/2 - 1 cup sugar
5 tsp. baking powder
1 tsp. salt
1 1/2 cups raisins (I used a combination of golden and Thompson)
About 1 1/4 cups skim milk (or fat free buttermilk)
1 tsp. vanilla
1/4 cup granulated or green sanding sugar
Preheat oven to 350. Prepare two 9x5 or 8x4 loaf pans by spraying with nonstick spray and set aside. Tip: I find using the 8x4 disposable foil pans are great for this recipe as I usually give away one loaf. I also prefer the smaller pan as the loaf bakes up a bit taller than when you bake the bread in the 9x5 loaf pan.
Combine flour through raisins. Add the eggs to a 2 cup liquid measuring cup and beat together. Add enough milk so that the eggs and milk equal 1 1/2 cups. Add the vanilla and add the mixture to the dry ingredients. Stir until just combined. The dough will be sticky, so resist the urge to add more flour.
Evenly divide the dough between the prepared loaf pans and bake for about 40 minutes. Optional: While the bread is baking, combine the sugar and enough water for a thin glaze (You can also sprinkle sugar directly on the dough before baking). It's not necessary to add the sugar, but it adds a nice crunch to the top.