Tuesday, January 3, 2012

rustic cinnamon, raisin, & nut bread

I was all set to make a basic white bread for the week, only to discover I have no yeast! So, a quick bread was in order, since these only need baking powder. I had some raisins that needed using up, and also some walnuts left from all those Christmas cookies, so this seemed like the perfect choice. (That, and I suppose my sweet tooth is still aching for something a tad sweet after giving most of those cookies away!)

This recipe is based on a similar quick bread with nuts in How To Cook Everything

~makes 1 loaf

3 Cups organic all-purpose flour, unbleached
4 teaspoons baking powder
2/3 Cup sugar
1 teaspoon salt
1 teaspoon ground cinnamon, plus more according to taste
a pinch freshly grated nutmeg
a pinch freshly grated cloves

2 ounces melted butter, plus some for brushing the loaf pan
1 1/2 Cups milk
1 egg

1/2 Cup raisins
1/2 Cup roughly chopped walnuts

1. Mix together dry ingredients

2. In a separate bowl, beat together wet ingredients

3. Gently fold the wet ingredients into the dry mixture, taking care not to over-mix, as this will toughen the batter. The dough will be lumpy and sticky

4. Gently stir in raisins and walnuts

5. Transfer dough into a buttered loaf pan

6. Bake at 350 degrees F for 45 minutes to 1 hour, or until a toothpick inserted in the center of the loaf comes out clean

7. Let cool in the pan on a rack for at least 10 minutes
note: This is always the hardest part for me, since I really, really wanted to taste it. But alas, I kind of skipped this step and my bread collapsed in the center. So, no touching for 10 minutes!

My mom loves cinnamon raisin bread, so I think I'll share half of this loaf with her.


  1. Yummy! If I wasn't running low on flour, I'd try this right now!

  2. Oh my word that looks SO yummy! With a strong cup tea, I'd be in heaven!

  3. Have I mentioned just how cute that little cup is?!? Your bread looks wonderful and I'll bet it smelled great while baking too! :)

  4. Four words: Pass me some please! he he!

  5. Your photography is just beautiful, Jaime! And the bread looks wonderful. Today would have been the perfect day for a slice!

  6. Oh...I love love love cinnamon raisin bread and this looks wonderful! Thanks for the recipe!

  7. I love cinnamon and raisin and your recipe looks do-able for me. Will try this soon. By the way, do you grind cinammon from the bark? It never occured to me - I buy the ground cinnamon :)

  8. Thanks, ladies :)

    Candy, I have a set of 4 of those little bird measuring cups--I love using them; makes everything I bake seem fancy ;)

    @opportunityknits: Yes! I use a microplane to grind the cinnamon bark, and I think it's a lot fresher this way. You can use pre-ground cinnamon, though, no problem!

  9. Thanks for the tip! I learn so many things from reading your blog :)

  10. Wow, this looks divine! I have some fresh cranberry sauce to use up, perhaps I'll try it with this recipe. Thanks for sharing!

  11. Oh my goodness, this looks and sounds divine :)

  12. This sounds delicious. I bet it would taste lovely toasted too with some butter. I might just have to give this a try, thank you. :)

  13. wow, this looks and sounds amazing!!!


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