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Without fear of contradiction, we'd be willing to say that there is nothing quite so marvelous as the tantalizing aroma of baking bread. Agreed? As that very special fragrance wafts through the house, your admiring public is likely to drift even faster toward the kitchen for a first taste. And what a taste they'll enjoy when they bite into this moist, rich Raisin Loaf! It's a quick bread in every sense: made in one bowl by a series of easy steps with foods designed to work for you. Here’s a chance for you to try out that new instant blending flour you’ve heard so much about . . . just measure it from canister to mixing bowl. No sifting is necessary and what a fine texture it will give you! The raisin flavor comes from a can of raisin pie filling, combined with a little orange marmalade. The resulting bread is quite/ delicious, a treat you'll want to make often for brunch, the ladies’ “salad luncheons” or a neighborhood kaflee klatsch. Raisin Brunch Loaf I cup brown sugar *4 cup margarine 3 eggs % cup milk cup orange marmalade No. 2 can (2 cups) raisin pie filling Oven: 350°. 5 cups instant blending flour 2 tablespoons baking powder 2 teaspoons salt 1 teaspoon allspice 2 teaspoons cinnamon 1 cup chopped pecans Grease and flour bottoms of two 9x5x3-inch pans. Cream together brown sugar and margarine. Blend in eggs, milk, orange marmalade, and pie filling. Add flour, baking powder, salt, cinnamon and allspice; blend well. Stir in nuts. Pour into pans. Bake at 350° for 55 to 65 minutes, or until wooden pick inserted in middle comes out dean. Cool and remove from pans; wrap in foil to store or freeze. Makes two 1-lb. loaves.
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