This recipe for Raisin All Bran Brown Bread, by Karen Lutz, is from The Church Lady Casserole Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 c. raisins 3 c. water 2 eggs 2 c. sugar or 1 1/3 c. honey 2 T. Shortening 2 3/4 c. flour 2 3/4 c. All Bran 4 tsp. soda 1 tsp. salt
Boil the water and raisins for five minutes and cool. Cream the eggs, sugar (or honey), and the shortening. Add the flour, All Bran, soda and salt. Add the cooled liquid and raisins. Mix thoroughly. Nuts may be added. Pour into two bread pans and bake for one hour at 350 degrees. If using honey bake at 325 degrees.
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