Here is a full raisin bannock recipe—soft inside, crisp outside, cooked either in a pan or over a fire. This is a traditional-style quick bread (yeast-free), closer to Indigenous / Scottish bannock rather than modern loaves.
Raisin Bannock (Pan or Campfire)
Servings: 6–8
Cook Time: 15–20 minutes
Skill Level: Easy
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 3 cups |
| Baking powder | 2 tbsp |
| Salt | ½ tsp |
| Sugar | 2–4 tbsp (optional, to taste) |
| Raisins | ¾–1 cup |
| Cold butter, lard, or shortening | ¼ cup (optional; makes it softer) |
| Water or milk | ~1 to 1¼ cups |
| Oil or butter for cooking | 1–2 tbsp |
Optional flavor additions:
1 tsp cinnamon
1 tsp vanilla
2 tbsp maple syrup or honey
Instructions
1. Combine dry ingredients
In a large bowl, mix:
Flour, baking powder, salt, sugar
Stir in raisins.
2. Cut in the fat (optional but recommended)
Rub butter/lard into the flour with fingers until crumbly.
3. Add liquid slowly
Pour in water or milk a bit at a time and mix until a soft dough forms.
It should not be sticky—add a little flour if needed.
4. Shape the bannock
Form into:
One large round ¾–1″ thick or
Smaller palm-sized rounds (cook faster)
Do not knead heavily—overworking makes it tough.
Cooking Methods
Pan-Fried (Traditional)
Heat oil/butter in skillet over medium.
Place dough in pan.
Cover and cook 10–15 min, flipping once, until golden and cooked through.
If browning too fast, lower heat.
Campfire Method (Cast Iron)
Place skillet beside—not directly in—flames.
Cook low and slow ~15–25 min, flipping as needed.
Baked Version (Oven)
Preheat to 400°F / 200°C
Bake 20–25 min on a lightly greased sheet or cast-iron pan.
Serving Ideas
Spread with butter + maple syrup
Tear and dip into stew
Dust with cinnamon sugar
Serve with tea or coffee
Storage
Keeps 2–3 days room temp wrapped in a towel
Freezes well up to 3 months
Reheat in a pan for best texture.
If you want, I can also provide:
Blueberry bannock version
Fried dough-style bannock
Whole-wheat or vegan variant
