From the kitchen of One Perfect Bite...The delivery of these loaves marked the last of my coffee and pot-luck commitments until meetings and volunteer activity begin again in the fall. I had not intended to feature this simple and nearly effortless quick bread here, but it was so well-received I thought some of you might be able to use the recipe for commitments of your own. It delivers bang for the buck and there is virtually no sweat equity involved in its creation. Better still, it can be made with a wooden spoon or whisk, so this makes it a great recipe to prepare in the barely equipped kitchens of summer rentals. It is also a great recipe to share with kids who like to cook. The recipe is very easy to follow and the only caution I have to share with you comes from my own experience. This bread stales quickly, so, if you won't be able to finish both loaves on the day they are made, freeze one or cut the recipe in half. This is one of those treats that is sufficient to the day. It will neither make nor break your reputation as a cook, but if you need something to feed a gang and don't have a lot of time to fuss, I think you'll like this sweet bread. Here's the recipe.
Cinnamon Raisin Quick Bread...from the kitchen of One Perfect Bite courtesy of Flo Burtnett and Taste of Home Magazine
4 cups all-purpose flour
2 cups sugar, divided
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
1/2 cup canola oil
1/2 cup raisins
3 teaspoons ground cinnamon
1) Combine the flour, 1-1/2 cups sugar, soda and salt in a large bowl.
2) Whisk eggs, buttermilk and oil in another bowl. Stir into dry ingredients just until moistened. Fold in raisins.
3) Combine cinnamon and reserved 1/2 cup sugar in a small bowl. Set aside.
4) Spoon half of batter into two greased 8-in. x 4-in. loaf pans. Sprinkle with half of reserved cinnamon-sugar; repeat layers. Cut through batter with a knife to swirl.
5) Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near center comes out clean. Cool in pans for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
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