Raisin Walnut Rosemary Bread

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3 cups golden raisins

3 cups scalded milk

2 cups granulated sugar

6 tablespoons (3/4 stick) unsalted butter, at room temperature

3 large eggs

1 teaspoon vanilla extract

4 1/2 cups unbleached flour

2 teaspoons salt

2 tablespoons double-acting baking powder

2 tablespoons crushed fresh rosemary leaves, or 2 teaspoons crushed dried rosemary leaves

2 cup coarsely chopped walnuts