My family loves cinnamon raisin bread. Fresh out out the oven or toasted, it makes a delicious, satisfying post-work, school or exercise snack. It also makes a great weekend breakfast 🙂
For a while now I’ve been making my own raisin loaves. To me, home-baked raisin loaf tastes fresh and “real” (compared to mass-manufactured loaves which often taste overprocessed), plus you can make sure that it’s full of natural, healthy ingredients. Our raisin bread is incredibly easy to make. There’s no kneading involved; you simply mix up the ingredients, put them in the tin and bake.
Having just made my fourth loaf in as many weeks, I thought it was high time that I shared the recipe with you, my lovely readers ♥
Here’s how we make it:
Makes 12 slices
Hands-on time: 10 minutes
Cooking time: 45 minutes
Ready in: 1 hr 5 minutes
325ml / 11 fl oz / 1 1/3 cups fortified soya milk (or milk of choice)
1 tablespoon apple cider vinegar
200g / 7oz / 1½ cups fine wholemeal (wholewheat) flour (I use chapatti flour)
200g / 7oz / 1½ cups plain (all purpose) flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1/8 tsp ground nutmeg
4 tablespoons unrefined caster sugar (or coconut palm sugar)
150g / 5¼ oz / 1 cup raisins (or mixed dried fruit)
- Preheat the oven to 200C (180C fan) / 400F / Gas 6. Grease a 2lb loaf tin and line the bottom with non-stick baking paper (or use a non-stick loaf liner).
- Whisk together the milk and vinegar and set to one side.
- Sieve the flours, baking powder, baking soda, salt, cinnamon and nutmeg into a large bowl. Stir in the sugar and dried fruit. Make a well in the middle, pour in the milk and stir until fully combined and the mixture comes together as a sticky dough. Tip the dough into the prepared loaf tin. Use a knife to smooth out the top of the dough. Bake for 45 minutes, or until a skewer inserted into the middle comes out clean. Leave the bread to cool in the pan for 10 minutes or so, then turn out onto a wire rack. When completely cooled, store in an airtight container for up to a week, or slice and freeze.
This bread is delicious served fresh or lightly toasted, spread with a thin layer of non dairy buttery spread or jam. For a special weekend breakfast, I like to brush it with oil, toast it in the griddle pan and serve it with caramelised apple and walnut pieces and a drizzle of Alpro soya cream. Delicious!
Have a wonderful weekend everyone ♥ xx