A delightful twist on a classic graham bread recipe, perfect for any occasion.
Combine the light brown sugar, white sugar, and unsulphured molasses in a mixing bowl.
Mix thoroughly to ensure the sugars dissolve into the molasses for a uniform sweetness.
Add the low-fat buttermilk to the sugar mixture and stir until well combined.
Use room temperature buttermilk to prevent curdling.
Sift together the all-purpose flour, baking soda, and fine salt, then gradually add to the wet mixture.
Sifting the dry ingredients ensures a lump-free batter.
Fold in the plump raisins gently to distribute them evenly.
Coat the raisins in a bit of flour before adding to prevent them from sinking.
Pour the batter into a greased loaf pan, spreading it evenly.
Tap the pan lightly on the counter to remove air bubbles.
Bake in a preheated oven at 350°F (175°C) for 1 hour or until a toothpick inserted in the center comes out clean.
Check the bread at 50 minutes to avoid overbaking.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling in the pan helps the bread set and makes it easier to remove.
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