Monday, March 9, 2015
Whole-Wheat Cinnamon-Raisin Quick Bread
Makes One 5” x 9” Loaf
Recipe from 100 Days of Real Food
Husband-Tested in Alice’s Kitchen
We really loved this quick bread. It’s flavorful and moist. Make two loaves and freeze one for later. I served some of it to my ZUMBA class as an after-class snack. It was a big hit. It’s quite nice toasted with a hot cup of tea by the fireside J
½ cup (1 stick) unsalted butter
1½ cups whole-wheat flour (I use white whole-wheat flour.)
1½ teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon Kosher salt
2 large eggs
1 cup unsweetened applesauce
1/3 cup pure maple syrup (not pancake syrup!)
¾ cup raisins
Preheat the oven to 325°F. Melt the butter. Brush the bottoms and sides of a 5-inch x 9-inch loaf pan with some of the melted butter. Set the pan and the remaining butter aside.
In a large mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
In another bowl, whisk together the eggs, the applesauce, the maple syrup, and the melted butter until well combined.
Pour the “wet” mixture into the dry mixture. Mix until well combined, taking care not to over mix. Gently fold in the raisins.
Spoon the batter into the prepared loaf pan. Bake until a skewer inserted into the center comes out clean, 45 to 55 minutes. Remove the loaf from the pan and allow to cool on a rack before slicing.