A quick bread, moist and full of raisins and nuts. A family favorite for the winter holidays.
Soak raisins in coffee until plump. Do not drain.
Cream together the shortening, sugar and eggs. Blend in molasses and vanilla.
In a large bowl mix together the cinnamon, nutmeg, cloves, ginger, flour, baking soda, and salt. Make a well in the center of the bowl.
Add the liquid ingredients to the well in the dry ingredients. Stir in coffee with raisins and nuts. Pour batter into a greased 9x5 inch loaf pan.
Bake in a preheated 350 degree F(175 degrees C) oven for one hour.
Per Serving: 290 calories; protein 4.2g; carbohydrates 40.9g; fat 12.9g; cholesterol 31mg; sodium 216.6mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.