Raisin and Walnut Loaf with Brown Butter Glaze

Raisin and Walnut Loaf with Brown Butter Glaze

Makes 1 loaf


280g plain flour

150g sugar

2¼ tsp baking powder

¾ tsp salt

¼ tsp bicarbonate of soda

30g Connacht Gold Creamery Butter, melted

240ml Connacht Gold Buttermilk

1 tsp vanilla extract

1 egg, beaten

80g walnuts, chopped

60g raisins

For the glaze:

120g Connacht Gold Unsalted Butter

90g icing sugar

1 tsp vanilla extract

1½ tbsp water


1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease and line a loaf tin with parchment paper.

2 Mix together the flour, sugar, baking powder, salt and bicarbonate of soda in a large bowl.

3 Whisk together the melted butter, buttermilk, vanilla and egg. Add this to the dry ingredients and mix thoroughly. Then fold in the walnuts and raisins.

4 Pour the batter into the tin and bake for 50-55 minutes until a skewer inserted into the centre comes out clean. Allow to cool completely.

5 Melt the butter for the glaze in a small saucepan, then stir until it starts to foam and turn a light brown colour. Remove from the heat and allow to cool for five minutes.

6 Whisk in the remaining ingredients until smooth, then pour over the cooled bread. Allow to set for about 30 minutes before slicing and serving.

Per Serving 488kcals, 22.3g fat (10.4g saturated), 66g carbs, 36.1g sugar, 8.1g protein, 1.9g fibre, 0.44g sodium

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