Saturday, October 19, 2013

cinnamon raisin quick bread

is it dreary where you are?
i don't know what the deal is here in virginia but i'm going crazy with all this fog and humidity and drizzly rain.
i mean, i love a good drizzle/stay at home/watch movies/bake something day but over a week?!
enough already.

but, it really isn't up to me, eh?
i'll let the Man sort that out.

meanwhile, i'll make my new favorite, cinnamon raisin quick bread.
no yeast, no rising, easy peasy.
not too sweet, just enough cinnamon, and optional on the amount of raisins.
good for breakfast with steamed milk and a pat of butter or a before-dinner snack, on the go.

Cinnamon Raisin Quick Bread
Makes one loaf.
2 cups all purpose flour
1 cup sugar, divided
1 teaspoon baking soda
1/2 teaspoon table salt
1 egg
1 cup buttermilk
1/4 cup canola oil
1/4 - 1/2 cup raisins, to taste
2 teaspoons cinnamon

Preheat your oven to 350*.
In a large bowl, whisk the flour, 3/4 cup sugar, baking soda, and salt.
In a small bowl, whisk the egg, buttermilk, and oil.
Stir into dry ingredients until just moistened.
Fold in raisins.
Combine the cinnamon and remaining 1/4 cup of sugar and set aside.
Spoon half the batter into a greased loaf pan and sprinkle with cinnamon sugar mixture.  Then, spoon the rest of the batter on top and spread to cover.  Cut through the batter with a butter knife to swirl.
Bake for 50-60 minutes until done through and cool in pans.  Remove and enjoy!

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