Soda bread is a quick bread baked in the Irish tradition that uses baking soda instead of yeast as a leavening agent! This gives the bread a harder, thicker texture, which is ideal for soups, chilly weather, and salty European butter! This soft drink would be a perfect centerpiece for any autumn rainfall, and it’s fun to have with the whole family. It's simple to prepare and looks fantastic on the table! 
This bread is simple to prepare with the kids because it doesn't require fine motor skills or a lot of power, but be aware that the dough is sticky! Soda bread can be sweet or savory, so you can make different sorts of squash by decorating it with pumpkin seeds or nuts. Information on the recipe: 1 loaf of bread The time that is needed for preparation is 15 minutes, 1 hour in the oven, and 1 hour 15 minutes is the total time necessary. Ingredient: 1) 340 g of all-purpose flour for the loaf 2) 1 teaspoon baking soda 3) 1 teaspoon powdered baking soda 4) 1 1/2 cup (285 ml) buttermilk 5) 120 g pureed pumpkin 6) 150 g raisins (golden or regular) 7) 1 stick of cinnamon 8) 1 teaspoon salt 
Shaping and decorating: A handful of rolled oats (for garnish) 1 stick of cinnamon (for "stem") A string (to shape the loaf) Instruction: Preheat the oven to 400 degrees Fahrenheit. Combine flour, baking soda, baking powder, and salt in a large mixing bowl. Whisk the curd with the pureed pumpkin and raisins in a separate bowl. Combine the wet and dry ingredients in a mixing bowl. Fold all of the ingredients together with a strong spoon to ensure that they are completely blended. Gently knead for a minute on a flour-dusted work surface, only until the bread pulls together. Form a ball out of the dough. To make your pumpkin form, use four lengths of string or kitchen twine. Tie a knot at the top of each one separately. After that, tie them all together. There's no need to knot the bread too firmly because it will bake out gradually. Bake the bread on a parchment-lined baking sheet, in a Dutch oven, or in an iron skillet. Bake for 45 minutes to an hour, or until hollow when tapped. 
Raisins bread
This homemade raisin spice bread is a delightful yeast bread with a mild sweetness. Homemade raisin bread is a great choice for breakfast. Ingredient: 1) 2 1/4 teaspoon (0.25-ounce) packet of active dry yeast from 2) A quarter cup of warm water (about 110 degrees Fahrenheit) 3) 1 cup of raisins 4) 1/2 cup milk, warmed 5) 1/4 cup (2 ounces) softened, unsalted butter 6) Sugar granules, 1/4 cup 7) 3 3/4 cups all-purpose flour, divided 8) 1/2 teaspoons table salt 9) 2 big beaten eggs Instruction: First, in a bowl of warm water, mix the yeast. 
Combine the raisins, warm milk, butter, sugar, and salt in a large mixing bowl. Stir to melt the sugar. Allow the mixture to cool to a tepid temperature. 1 1/2 cups flour, mixed into the milk mixture, whisked until smooth. Pour the yeast mixture and beaten eggs into the milk mixture and stir well to combine. To form a soft but stiff dough, add enough of the remaining flour. Knead the dough for about 10 minutes, until it is smooth and elastic, on a lightly floured surface. In a large mixing bowl, melt the butter or oil. In an oiled bowl, place the dough. Turn it over to oil the entire dough surface. Cover the bowl with a clean kitchen towel and set it aside in a warm, draft-free position for 1 to 1 1/2 hours, or until it has doubled in size. Divide the dough into two equal sections by punching it down. Allow the dough to rest for 10 minutes after covering it with a kitchen towel. Form the dough into two loaves and set them in two 8-by-4-inch loaf pans that have been oiled. Cover the pans with a kitchen towel and set aside for 45 to 60 minutes, or until the dough has nearly doubled in size. Preheat the oven to 375 degrees Fahrenheit. Bake for 25 minutes in a preheated oven. If the loaves are getting too dark, cover them with foil for the last 10 minutes. Allow the loaves to cool on racks after removing them from the pans. Serve and have fun!
Bread pudding recipe with raisins
For a change of pace, serve this tasty Raisin and Apple Pudding with whipped cream or milk for breakfast. 
Ingredient: 1) 16 cubed slices of bread 2) 1 cup of raisins 3) 2 evaporated milk cans (12 fluid ounces each) 4) 4 big, lightly beaten eggs 5) 3/4 cup brown sugar, packed 6) 1/4 cup melted butter 7) Vanilla extract (two teaspoons) 8) 1 teaspoon cinnamon powder 9) 1/2 teaspoon nutmeg powder 10) Caramel sauce (optional) 
Instruction: First, preheat the oven to 350 degrees F (175 degrees C), then use butter to grease a 12 x 8-inch baking pan. In a large mixing bowl, combine the bread and raisins, then in a medium mixing bowl, whisk together evaporated milk, eggs, sugar, butter, vanilla essence, cinnamon, and nutmeg. Pour the egg mixture over the bread mixture and mix thoroughly. Pour the mixture into the baking dish that has been prepared. Allow for a 10-minute rest period. Bake for 35–45 minutes, or until a knife inserted in the middle comes out clean. Serve with a caramel sauce on top.
Irish soda bread with raisins
Although Irish soda bread is particularly famous around St. Patrick's Day in the United States, it's also great any other day of the year. It bakes up with a burnished crust and fluffy crumb, similar to a hybrid between a traditional loaf of bread and a soft scone, enriched with butter and sour buttermilk. Ingredient: 1Vegetable oil spray with nonstick properties 2) 2 cups all-purpose flour 3) 5 tablespoons sugar, distributed 4) 1½ teaspoons baking powder 5) 1 teaspoon salt 6) 3/4 teaspoon baking soda 7) 3 tablespoons butter, chilled, cut into cubes 8) 1 cup buttermilk 9) 2/3 cup raisins 
Instruction: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Nonstick spray an 8-inch-diameter baking pan or cast-iron pan. In a large mixing bowl, combine flour, 4 tablespoons sugar, baking powder, salt, and baking soda. Combine the butter and buttermilk in a mixing bowl. To mix, gradually whisk the dry ingredients into the milk. Add the black raisins and mix well. Using floured hands, roll the dough into a ball. Place in the pan that has been prepared and lightly flatten the dough that will not come to the edges of the pan. There is still 1 tablespoon of sugar to sprinkle over the dough. For around 40 minutes, bake the bread until golden brown. Allow 10 minutes for bread to cool in a pan. Place on the plate. Warm or room temperature are also acceptable serving options.
Pumpkin bread with raisins
The time that you need to prepare and bake this tasty bread is about 1 and a half hours. Ingredients: 1) 1 cup of oil 2) 2 cups of sugar 3) 4 beaten eggs 4) 1 pumpkin puree can (about 2 cups) 5) 2/3 cup of water 6) 3 1/3 cup all-purpose flour 7) 2 teaspoons soda bicarbonate 8) 1 and a half teaspoons of salt 9) 1 teaspoon nutmeg 10) A cinnamon 11) 1 cup of raisins 
Instructions: First, preheat your oven to 325 degrees Fahrenheit. Grease three 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans lightly. In a large mixing bowl, combine the vegetable garlic oil, sugar, eggs, pumpkin, and water. Combine flour, baking soda, salt, nutmeg, and cinnamon in a separate bowl. In the first bowl, add the dry ingredients and stir until everything is well blended. Add the raisins and mix well. Cut the dough in half and pour it into prepared oiled baking pans, it needs 1 hour to bake in the oven. To avoid the bottoms sticking to the pan, cool the bread in the pans for 10-12 minutes before removing them. Serve immediately after slicing.
Zucchini with bread and raisins
Sweet and tasty Zucchini Raisin Bread is a delicious way to savor one of the summer's most popular vegetables. It's packed with fresh zucchini, and organic raisins, and is nut-free. 
The time that you need for preparation is 15 minutes and the time for baking is about 55 minutes, as a result, the total time that is needed is 1 hour and 10 minutes. Ingredient: 1) 1 1/2 cup all-purpose flour (about) 2) 1 cup unpeeled chopped zucchini * 3) 1 cup sugar 4) 1/2 cup raisins, chopped 5) A quarter cup of canola or vegetable oil 6) 1 egg, beaten 7) 1 teaspoon cinnamon powder 8) 1/2 teaspoons baking soda 9) 1/4 teaspoon baking powder 10) 1/4 teaspoon baking powder 11) 1/4 teaspoon nutmeg powder * Chop the zucchini in such a way that it drains any extra moisture, but does not become compressed. Instructions: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). A 9 x 5 loaf pan should be greased on the bottom and sides. Blend the flour, cinnamon, baking soda, salt, baking powder, and nutmeg in a medium mixing bowl. Then mix the egg, sugar, zucchini, and oil in a separate medium dish. Make a hole in the flour mixture in the center. All of the zucchini mixtures should be added to the flour mixture at once, and stir until just moistened dough will be lumpy. 
Combine the raisins and fold them in. Pour the dough into the pan that has been preheated. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) next put the bread in the oven for 50–55 minutes until a toothpick insert in the center comes out clean. Allow ten minutes in the pan to cool on a wire rack. Before slicing the bread, carefully remove the cake from the pan and cool thoroughly on a rack.
Paska bread recipe with raisins
Paska bread is traditionally cooked and taken to church on Easter morning to be blessed, before being returned home to be consumed with Easter meals. Ingredient: For the sponge, follow these instructions: 1) 0.75 ounces (three 0.25 oz. packets) yeast 2) Two cups of flour 3) 2 cups of hot water To make the bread: 1)1 pound of butter 2) 2 cups of milk 3) 8 lightly beaten eggs 4) 1 pound of sugar 5) 5 pounds flour bag plus more for kneading 6) Salt - no exact quantity (as it’s needed) 7) A tablespoon or two of golden raisins (as much or as little as you want in your bread) 8) 1 softly beaten egg to brush the loaves with 
Instructions: To make the sponge, mix all of the sponge ingredients in a very big pot, cover it with a clean kitchen towel, and set it aside in a warm area to rest until it gets frothy (usually it takes about one hour). To make the bread, put the milk and butter in a pot, warm it to melt the butter, then boil the milk while the sponge is bubbling. Give it time to cool to room temperature. When the sponge has started to bubble. First, you need to add one-third of the butter/milk mixture, one-third of the eggs, one-third of the sugar, and a little less than one-third of the flour. Also, salt should be added. All the ingredients must be blended with your hands until everything is well mixed. Mix in a third of each of the ingredients with your hands until all of them get well blended. At this time, the dough may start to come together with a little more. Blend in the extra butter/milk, eggs, and sugar until the dough pulls completely from your hands and the bottom of the saucepan. Add as many raisins as you want to the pot. 
Put the pot in a warm area with the lid on for about two to three hours, or until the dough gets bigger at least double. Punch and knead it again for about 2 hours. After punching down the dough, separate it into four high-sided circular parts with a diameter of about 9 inches. As embellishments on the tops of the loaf, you need to put aside a tiny portion of the dough, we make crosses on the loaves because it's Easter. Place cloths over the loaves and allow them to rise for about an hour in the pan. Preheat the oven to 350 degrees Fahrenheit. Allow the loaves to rise for an hour in the pot, don’t forget to cover them with clean towels. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Use the egg to brush the tops of the loaves, and bake them for 45 minutes, until they get golden brown and hollow when lightly tapped you can place 2 loaves perfectly in the oven at the same time. Let them be cool completely before removing them from the pans. After that, it is ready to get sliced and served.
Eastern bread with raisins
It's tasty, not too sweet, and perfect for Easter breakfast. It's delicious with some melted butter and a bit of roasted and cooked ham. 
Ingredients: 2 egg yolks 1 teaspoon flavoring (rum) 50 g Brown or golden raisins 50 g unsalted butter, melted 1 egg 1 tablespoon of milk for the glaze Instructions: It all begins with the yeast. We do this by combining 25 g of fresh yeast with 300 mL of warm milk and a tablespoon of sugar. Now stir everything together and set aside in a warm area for 15-20 minutes. 10 minutes after soaking the full hand of brown raisins broccoli in 100 ml of boiling water add a teaspoon of rum essence. I pulled them out of the water and dried them with a clean towel after they had been soaked. 50 g of unsalted butter was melted and two egg yolks should be added. 
500 g of wheat flour (It’s better to use type triple zero (000)) for one sweet bread, along with a pinch of salt and the sugar which is left. 40 grams of sugar is needed and one tablespoon of that should be added to the yeast. We thoroughly combine all of the ingredients and In the middle of the wheat flour put the melted butter and egg yolks then add raisins and milk. Now start kneading the dough. You can use an electric mixer to make your task easier. Knead the dough for 15 minutes, or until it no longer sticks to the bowl. Add some flour to the dough, then lay a kitchen towel on that, and set it aside to rise for one hour and fifteen minutes. The dough must be doubled in size. After the dough had grown, I placed it on a table, coated it with flour, and divided it into four pieces. We're braiding a 15"-16" rope that we're rolling from each quarter. I brushed a baking dish with butter and dusted it with flour on the interior. I placed the braid in this pot and set it aside to rest for another 30 minutes.
Zucchini bread with raisins and nuts
A delicious snack is zucchini bread with nuts and raisins. For added sweetness and texture, it's topped with different toasted nuts and raisins. As it sits for a night, it improves and gets tastier! This easy one-bowl recipe prepares in a large 9 x 5′′ loaf that may be frozen if you wouldn't want to eat it all right away. 
And the total time that you need for backing the bread is 75 minutes (15 minutes for preparation and 60 minutes for backing) Ingredients: 1) 2 cups grated zucchini, packed but not squeezed out 2) 2 eggs (big ones) 3) 2/3 cup oil (neutral such as canola), unsalted butter, melted 4) 1/2 cup dark brown sugar, packed 5) 1/2 cup sugar (granulated) 6) 1 teaspoon vanilla essence 7) 1 teaspoon fine sea salt or table salt 8) 1 1/4 teaspoon cinnamon powder 9) 1/8 teaspoon nutmeg, powdered or freshly grated (optional) 10) 1 1/4 teaspoon of baking soda 11) 1/2 teaspoon baking powder 12) 2 cups flour (all-purpose) 13) 1 cup of raisins (golden raisins would be better) 14) 2 tablespoons sugar (raw, or white) 
Instructions: Preheat the oven to 350 degrees Fahrenheit. Put the nuts in a small pan and toast them while the oven heats up. It normally takes about 10 minutes to do this task. Allow your nose to lead the way. They're done when you can smell them! After they've cooled down, gently slice them into big parts. Using a nonstick spray, lightly coat a 6-cup or 9-inch loaf pan. In a large mixing bowl, combine grated zucchini, oil, eggs, sugars, vanilla, and salt. You can mix them with a fork until everything is well blended. Combine the cinnamon, nutmeg, baking soda, and baking powder on the dough's surface and mix them well. Blend the flour, nuts, and raisins until they get well blended. Smooth the top of the dough into the loaf pan that you’ve prepared before. Raw sugar should be sprinkled on top. Give it time to be baked for 55 to 60 minutes, or until a toothpick or tester is put into the center of the cake, as well as the top of the cake, closer to the dome, comes out dough-free. Allow the pan to cool completely before removing it from the oven. Allow it to sit in the pan, uncovered, overnight, or for 24 hours before removing and slicing. At room temperature, zucchini bread lasts 4 to 5 days, and in the fridge, it lasts much longer. 
Zucchini bread with walnut and raisins
All the recipes for this bread are with walnuts as it seems it’s more popular with walnut and with other nuts it’s not as delicious as walnut. Zucchini bread recipes are fantastic since they can be used in a variety of ways. Use this bread for breakfast, a snack, dessert, or anything else you can think of! It's delicious with butter, fruit, and walnuts. Ingredients: 1) Zucchini (1 pound) 2) 2 cups flour (all-purpose) 3) 1 teaspoon bicarbonate of soda 4) 1 teaspoon powdered baking soda 5) 1 1/2 teaspoons cinnamon 6) A half teaspoon of salt 7) 1/2 cup walnuts, which are chopped 8) 1 cup of raisins 9) 1 1/2 cups sugar, granulated 10) 6 tablespoons of melted and unsalted butter 11) 2 eggs, big ones 12) A quarter cup of yogurt it doesn't matter if it's Greek or regular (or sour cream) 13) 1 tablespoon fresh lemon juice 
Instructions: Heat up the oven to 375 degrees Fahrenheit. Remove the zucchini stems and shred the zucchini with a grater. Place the zucchini between the kitchen and clean wash towels and wring out any moisture. (It's critical to get all of the moisture out of the zucchini because otherwise, it'll finish up in your bread) Combine the flour, baking soda, baking powder, cinnamon, salt, raisins, and chopped walnuts in a large mixing bowl. Blend the sugar, melted butter, eggs, yogurt, and lemon juice in a medium mixing dish. Combine the flour mixture with the beaten egg and zucchini. Fold until all of the ingredients are evenly distributed. You'll end up with a fairly thick dough. Using a nonstick spray, liberally coat a bread loaf baking pan. Fill the pan halfway with dough and smooth the top. Add a few more raisins and chopped walnuts to the top if you like. Bake for 50-60 minutes, or until a wooden skewer in the center comes out clean with only a few crumbs. When the bread is done, take it out of the oven and cool for 10 minutes in the pan.
Easy Irish soda bread with raisins
Various forms of soda bread are popular in Ireland, however, they are all quite basic everyday bread. They may be found in every home, served with a cup of tea. Northern Irish dough is divided into four triangles, while Southern Irish dough is circular with a cross shape on top. 
Add-ins like caraway seeds, golden raisins, currants, or honey are popular in America. Nuts, citrus zest, and even Guinness are common ingredients in current Irish soda bread. Ingredients: 4 to 4 1/2 cup flour (all-purpose) 1 teaspoon salt 1 teaspoon sugar 1 teaspoon salt 1 teaspoon baking soda 4 tablespoons butter, slightly softened and cubed 1 cup of raisins 1 lightly beaten egg, big ones 1 and 3/4 of cups buttermilk Instructions: 4 cups flour, sugar, salt, and baking soda, whisked together in a large mixing dish Work the butter into the flour mixture with your (clean) fingertips until it forms a coarse meal. The raisins should be added at this stage. In the center of the flour mixture, make a small hole. Stir in the beaten egg and buttermilk with a wooden spoon until the mixture becomes too stiff to mix. 
Form the dough into a rough ball form with greased hands. It will be a soft and sticky dough. In this stage, you can add up 1/2 cup of additional flour until it forms a sticky dough. Shape the dough into a round loaf on a lightly floured work surface. It's important to keep in mind that the dough will be a touch sticky and shaggy (a little like a shortcake biscuit dough). Place the dough on a baking sheet or a large, lightly greased cast-iron pan. Cut the top of the dough in an "X" form with a sharp knife about an inch and a half deep. The cutting is done to allow heat to penetrate the middle of the dough as it cooks. Put to the oven and bake at 425 Fahrenheit for 35 to 45 minutes, or until the bread is brown and hollow when tapped on the bottom. It may take a bit longer if you use a cast iron pan because the pan takes longer to heat up than a baking sheet. Insert a long, thin knife into the center to make sure that it’s backed completely. It's finished if it comes out clean. Tip 1: Tent the bread with aluminum foil if the top gets too black while baking. Tip 2: If you bake the bread in a cast-iron pan, be careful when removing it from the oven. It's easy to overlook the fact that the handle is really hot and you need to put a pot holder. Remove the pan from the oven and set it aside then give it 5 to 10 minutes to be cool. Sliced and toasted bread can be served at room temperature. It's best to eat it right after it's been cooked when it's still warm. 
Vegan Irish soda bread with raisins
Toasted and covered with strawberry jelly or vegan butter is the popular method to serve this bread. You can also mix both of them to make it delicious. Ingredients: 1) 1 1/2 cups almond milk, unsweetened 2) 1 tablespoon vinegar (apple cider) 3) 3 1/2 to 4 cups flour for bread 4) 1 cup of raisins 5) 1/2 cup sugar (brown) 6) 1 tablespoon flaxseed meal. 7) 1 tablespoon cornstarch 8) 2 teaspoons soda bicarbonate 9) 1 teaspoon Himalayan pink salt 10) 1/4 cup melted vegan butter 11)1 tablespoon seeds of caraway (optional) Instructions: Preheat the oven to 400 degrees Fahrenheit and prepare a baking mat. Combine the almond milk and apple cider vinegar in a small bowl. Whisk everything together and put it aside for 10 minutes. Almond milk will curdle, resulting in vegan buttermilk. 
Combine 3 1/2 cups of bread flour, raisins, brown sugar, flaxseed meal, cornstarch, baking soda, salt, and caraway seeds in a large mixing dish. Blend all the ingredients together, then make a hole in the center. After the preparation of buttermilk, add melted butter then combine the wet and dry ingredients. Stir from the center outward, mixing in the flour as you go. Flour should be added if the dough is too wet. Make the dough in the bowl until it forms a beautiful smooth ball. Set the dough ball on the baking sheet that has been prepared. For decorating, we sprinkled more raisins on top. Use a sharp knife to cut an X shape on the top of the bread dough to bake completely. Put it in the oven for 40 – 45 minutes, or until it gets golden. Allow cooling before slicing after removing from the oven. It’s highly recommended to serve toasted bread with a smear of strawberry jam or vegan and peanut butter.
Zucchini bread with pineapple and raisins
This soft bread with crushed pineapple adds sweetness and moisture to the dish, making it a terrific side dish for Thanksgiving dinner. On the other hand, servings are ideal for breakfast or a coffee break. 
Ingredients: 1) 3 cups flour (all-purpose) 2) 1 teaspoon bicarbonate of soda 3) 1 teaspoon baking powder 4) 1 teaspoon baking powder 5) 2 teaspoons cinnamon powder 6) 3/4 teaspoon nutmeg 7) 3 eggs 8) 1 3/4 cups of sugar 9) 1 cup extra virgin olive oil 10) 2 teaspoon vanilla extract 11) 2 to 3 cups zucchini, grated (not finely) 12) 1 can crushed pineapple (8 ounces), drained 13) 1 cup raisins, golden ones 
Instructions: Drain any extra moisture from the grated zucchini in a sieve set over a bowl. Prepare two 5 x 9-inch loaf pans with butter. Combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium mixing dish and whisk all of them well. Eggs should be whisked for one minute on medium speed in a mixer. Add the sugar and continue to beat for another minute. Continue to whisk the mixture until it is thick and frothy, adding the oil and vanilla as needed. Stop mixing then add the zucchini and pineapple juice with a spoon and whisk them. Add dry ingredients to wet one-third at a time, stirring gently (by your hand) after each addition. Equally, divide the dough into two parts and put them in the two loaf pans. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and bake for 55 minutes, or until a wooden pick inserted in the middle comes out clean. And the best time for serving is the time that it’s warm.
Jamie Oliver bread pudding with raisins
Authentically old-fashioned Bread pudding dessert is one of the world's most popular new trending dishes. It is valued by millions of people every day. It's easy to make, quick to prepare, and great to eat. They are attractive and appear to be of high quality. And about the time that you need for baking this bread, I can say for preparation of all the ingredients you need 15 minutes and 40 minutes in the oven for cooking, so the total time is 55 minutes. 
Ingredients: 1) 1/2 cup raisin bread, cut into cubes (approximately 4 slices) 2) Raisins, 1/4 cup 3) 2 tablespoons sugar 4) 3/4 teaspoon cinnamon powder 5) Just 1 egg 6) A quarter teaspoon of vanilla 7) A quarter cup of nonfat milk Instructions: Preheat the oven to 325 degrees Fahrenheit. Use a nonstick veggie spray to grease the baking pot. Place the bread cubes in the dish and decorate the top with raisins. Mix sugar and cinnamon in a separate bowl, then add the egg and vanilla. 
Warm the milk and carefully whisk it into the egg mixture before pouring it over the bread. Let it bake for 40 minutes or until a clean tester placed in the center comes out, now it’s ready to get sliced and served. It’s recommended to eat this delicious bread as a snake or for your breakfast.
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