Wednesday, July 5, 2017

Cinnamon raisin quick bread

With a crunchy cinnamon sugar swirled throughout (and on top), this cinnamon raisin quick bread will be your new favorite breakfast! Best of all, it contains no butter or oil!
I never know what to eat for breakfast. I don't like cereal and tend to eat oatmeal only in the winter months. Therefore, I bake and eat a lot of muffins. Sometimes I get muffin-ed out so I need to change things up a bit. That's where this bread comes in.

I baked this bread one morning before work and had this amazing bread ready to eat after an hour in the oven. It made the house smell unbelievable. My husband was on an early conference call and said he started getting hungry once he smelled the bread. Of course he tried a slice after it finished baking.

What I liked about this bread is that it doesn't contain any butter or oil. In addition, the cinnamon sugar made for an awesome addition to the middle of the loaf and produced a nice crunchy topping.

My family and I have been happily devouring it during all hours of the day. Some of us (cough, cough) eat it for breakfast while others snack on it at other times. This is a wonderful bread to add to your repertoire, whether you eat it in the morning, afternoon or night. Enjoy!

P.S. I made this bread twice in one week. It's THAT GOOD.

Cinnamon raisin quick bread 
  • 2 cups all-purpose flour (can substitute with white whole wheat if desired)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt 
  • 1 egg
  • 1 cup buttermilk (I used 1% milk with a teaspoon of white vinegar)
  • 1/3 cup unsweetened applesauce
  • 3/4 cup raisins
Cinnamon mixture
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
Preheat your oven to 350 degrees F. Generously grease a standard 9"x5" loaf pan and set aside.

In a large bowl, whisk together the flour, sugars, cinnamon, baking soda and salt.

In a small bowl, mix together the egg, buttermilk and applesauce. Transfer this to the large bowl with the dry ingredients and mix until a few dry streaks remain. Fold in the raisins.

To make the cinnamon mixture, whisk the granulated sugar and cinnamon together in a small bowl.

Transfer half of the batter into your prepared loaf pan. Sprinkle half of  the cinnamon mixture on top. Then top with the remaining batter and sprinkle the top with the remaining cinnamon mixture. Swirl the batter with a knife.

Bake in your preheated oven for 55-65 minutes or until a toothpick inserted in the center comes out clean. Allow the bread to cool before serving.

Bread should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.

Yield: One 9"x5" loaf; about 8-12 servings

Source: Adapted from Taste of Home


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