I’m a real sucker for any recipe that contains walnuts and raisins. Throw in some apple and cinnamon and I’m in heaven! If you like these favours as much as I do you will love this Walnut Raisin Loaf recipe that I am sharing today.
This recipe was actually spotted a few years ago when I was using raisins in another recipe. The packet of Sunbeam raisins that I was using included the walnut raisin loaf recipe and it sounded so good that I had to give it a try. I was not disappointed – it was delicious!
I just love how it is packed with soft sweet raisins while having a delicious apple and cinnamon flavour. Topped off with the satisfying crunch of walnuts you have everything you need in a fruit and nut loaf! It is one of those tried and true recipes that you can rely on to satisfy a sweet tooth while also being packed with the goodness of real fruit and nuts
I haven’t made it for a while but recently, while looking for breakfast recipes ideas, this walnut raisin loaf came to mind. Once I had the idea in my head I couldn’t wait – I just had to make it. Thankfully I had all of the ingredients on hand and I got straight down to it. It is quite any easy recipe really and being a loaf it is great to be able to just slice off as many pieces as you need.
I have been enjoying this loaf for my breakfast this week. I find that it is yummy just on its own but you could spread it with some butter if you like and really indulge!
- 1½ cups (230g) of self raising flour
- ½ cup (110g) of caster sugar
- 1 teaspoon of ground cinnamon
- 1 cup (100g) of roughly chopped walnuts
- 1 cup (170g) of roughly chopped raisins
- 1 medium cooking apple*, peeled, cored and grated
- 1 cup of milk
- 60g of butter
- Preheat oven to 180 °C (350 °F).
- Grease and line a standard loaf pan.
- In a large mixing bowl combine flour, sugar, cinnamon, walnuts, and raisins.
- Add grated apple and stir to combine.
- Place butter and milk in a small saucepan and heat over low heat until the butter melts.
- Once the butter is melted, remove from heat and add to the flour mixture.
- Stir to combine and then pour mixture into the prepared loaf pan.
- Bake for 50 – 55 minutes or until a cake tester comes out clean.
- Allow to cool for several minutes in the pan before removing from the pan and placing on a wire rack.
- Cool completely before slicing.
Why not try another great walnut and raisin recipe:
Hi, I'm Kaylene, and I'm a keen gardener,budding baker and wannabe DIYer!
Why is there not any egg, baking powder, salt in this recipe. I made it, it doesn’t rise like the one in your picture – something sure seems to be missed out. I would not make it again. I really hate wasting good ingredients like this.
Hi Bev, sorry to hear that this recipe didn’t turn out well when you made it. I have made this loaf several times over the years and it always turns out as pictured. Did you use ‘self raising flour’ as stipulated in the recipe? This type of flour has a raising agent incorporated into it so you don’t need to add any extra baking powder etc. Otherwise I am not sure why it didn’t rise for you.
I used self raising flour also, disappointed. Won’t do again, will go back to the BBC Good food one.
Sorry to hear that this recipe didn’t turn out for you Jean. I have made this recipe a few times and it has always turned out great for me!
Agree. Not yet finished cooking but looks really heavy and unrisen. Disappionted, all tht good food gone to waste. Did you forget to put the eggs in the recipe
Flat as a board,how dissappointing,i almost added baking powder myself but thought maybe i should do it this way instead
Walnut raisin loaf: Made it with self raising flour. Dense & heavy. Too much milk in recipe? Did not seem to rise. Would not make this again.
Hi Pat, I’m surprised to hear that this recipe didn’t work out for you. It was clipped off the side of a packet of raisins some years back and I have made it several times over the years (not for a while now though).
I have now made the walnut raisin loaf several times and it is delicious. It doesn’t rise much and is best the day after baking and improves after the days go on. It slices very easily and everyone that’s tried it has commented on how nice it is. So thank you for the recipe.
Thanks for the feedback James, I’m glad you like it!
Have made this loaf several times.
Always turned out as pictured
So tasty and moist
My family and friends love it so much.
Thanks for sharing this recipe.
Hi Ella, thanks for the feedback. I’m glad to here that you plus your family and friends have enjoyed this loaf!
I absolutely loved this recipe! Rose well, moist, just the perfect amount of cinnamon and so moorish. Great recipe which really surprised me considering there was no egg! Would highly recommend this recipe. Have pinned it and will most definitely make it again…so easy but so delicious. Thank you
Glad to hear you enjoyed it Angie! It’s pretty popular around my house too!
Love this recipe. I’m celiac so use GF flour and it works well. Make regularly.
Thanks for the feedback Annette! Good to hear that it works well with GF flour too!
I have made this recipe many times now. We think it’s beautiful. I specially make it for my doctor who just loves it. Thank you.
Thank you for the feedback Annabelle, I’m glad you like it!
Hi Kaylene, thanks for the lovely recipe it is lovely, with a beautiful texture & that apple & cinnamon that gave it the extra taste & moist.
Forgot to rate lol
Glad you liked it Melanie, thanks for the feedback!
I just made it last night and it turned out perfect! I don’t have self-rising flour, so I just mixed some with baking powder and salt. I also substituted raisin with date pieces; apple with apple sauce and added an egg and 1tbsp vanilla. Easy to make. Will definitely make it again!
Great to hear that you enjoyed it Penny. I love a recipe that you can tweek a bit and it still turns out great!
5 STARS!!
THE most delicious cake/bread-crunchy outside yet moist inside, packed full of fruit and nuts.
I added a few more nuts than required s my husband loves walnuts, and for same reason a bit more cinnamon.
THANK YOU so much.
Glad you enjoyed it Cate!
I guess using self rising flour probably works,but maybe you should point out that you use it, or if you don’t how much baking powderksoda ,just a thought,
Sorry you had a bad experience with this recipe Jackie. I might start highlighting when I use self raising flour so that it is not missed.