Cinnamon Raisin Bread
This bread is so delicious! The grandkids stopped by and we devoured a whole loaf within an hour. Sure glad this recipe made two loaves. I think I need to make another recipe just so I can freeze it and have it ready to serve when unexpected company comes.
- 4 cups all-purpose flour
- 2 cups sugar, divided
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 2 cups buttermilk
- 1/2 cup canola oil
- 1/2 cup raisins
- 3 teaspoons ground cinnamon
Set oven rack to the lower middle position. Preheat oven to 350 degrees.
In a large bowl, combine the flour, 1 1/2 cups sugar, baking soda and salt. In a small bowl, whisk the eggs, buttermilk and oil. 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-in. x 4-in. loaf pans. Sprinkle with half of the reserved cinnamon-sugar; repeat layers. Cut through batter with a knife to swirl.
Bake for 60 to 70 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.
Slice and gobble it up warm right away.
Or – wrap in foil and freeze for up to 3 months. To use frozen bread: Thaw at room temperature.
Makes 2 loaves (12 slices each).
“We can finish strong when we focus on Christ.”