Like home baked bread, but want it in a hurry? This delicious Cinnamon Raisin Bread has all the flavor and texture of a long rising yeast bread in quick bread time.
I had been craving Cinnamon Raisin Bread for a few weeks when I happened to purchase some High Altitude Hungarian Flour and spied the recipe on the bag when I was trying to figure out exactly what High Altitude Hungarian Flour was.
From my limited research (the bag, plus a quick internet search), the high altitude refers to wheat that is grown at high altitude in Colorado, Montana and the Dakotas, and then milled using the “Hungarian” process which is ground finer and removes more of the bran, resulting in a flour with more protein in it and better able to absorb water (which is great for bread making purposes!)
I didn’t notice much of a difference in the feel or look, but one of my favorite sites Sourdough.com did some testing if you want to read more. You could substitute any all purpose flour here, of course the better the quality of the flour the better the result. I also used locally harvested honey and homegrown/made raisins – nothing but the best in this loaf.
I loved it! The honey and brown sugar give it a nice deep brown color. We had some plain and some with a little cream cheese for breakfast. It probably would have made great French toast too, if we had any left…
Cinnamon Raisin Honey Bread
- 1/2 cup butter or margarine
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup honey
- 1/2 cup buttermilk
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup raisins
- 1/2 cup walnuts chopped
- Preheat oven to 325 degrees. Grease a loaf pan.
- Cream butter and sugar until blended. Add eggs one at a time and beat until fluffy. Blend in honey and buttermilk.
- In a separate bowl, whisk together flour, baking soda, cinnamon, cloves and salt until combined and fluffy.
- Add dry ingredients to the butter mixture. Stir in raisins and nuts. Spoon into loaf pan.
- Bake until toothpick inserted in the center comes out clean, about 1 hour. Cool in pan for 10 minutes then turn onto cooling rack to cool completely.
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