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Cinnamon Raisin Bread


posted by ann

I am always sooo happy when I try a new recipe and it turns out to be as good as it sounds!  This recipe is surely one of those.  The richness of buttermilk combined with fragrant cinnamon produces a sturdy bread that smells and tastes great.  I love the fact that this recipe makes two loaves and freezes well.

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  • 4 cups all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 cups sugar, divided
  • 1/2 cup oil
  • 2 eggs
  • 2 cups buttermilk
  • 1/2 cup raisins
  • 3 tsp. ground cinnamon

In a large bowl, combine the flour, soda and salt; set aside.  In a mixing bowl, beat 1- 1/2 cups sugar and oil.  Beat in eggs and buttermilk until combined.  Stir into dry ingredients just until moistened.  Fold in raisins.  Combine cinnamon and remaining sugar; set aside.

Spoon half of the batter into two greased 8 x 4 x 2-inch loaf pans.  Sprinkle with half of the reserved cinnamon-sugar; repeat layers. Cut through batter with a  knife to swirl.  Bake at 350 degrees for 55 – 60 minutes or until a toothpick inserted near the center comes out clean.  Cool in pans for 10 minutes before removing from pans to wire racks.

 

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2 Comments Leave a comment »


  1. I’m gonna do some baking tomorrow (Wed) so I might just add this to my list of “to bake”!



  2. that looks soooooo good




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