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...
Quick Cinnamon Raisin Bread
Ingredients
- ½ cup butter or margarine
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup honey
- ½ cup buttermilk
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup raisins
- ½ cup walnuts (chopped)
Instructions
- 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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Lou Lou Girls
Hello beautiful! I love stopping by your party each week. Thank you! Please take the moment to stop by our party . We pin and tweet everything. Lou Lou Girls
Audrey@That Recipe
Thanks for coming by! I always love to see what you ladies are up to.
Carlee
That bread looks delicious! i really want to start baking more bread. Hopefully I can get into the groove this fall!
Audrey@That Recipe
I hear you! I do all of my baking first thing in the morning to avoid the heat.
Teressa Morris
Oh - I can't wait to try this recipe!! I'm allergic to walnuts, but other than that - yumm!!
Audrey@That Recipe
I am not overly fond of walnuts and usually choose pecans. Or leave them out like I did with this loaf.
Lou Lou Girls
Hello cute lady! I always get so excited to stop by your party each week. It’s so fabulous! Please take a moment to party with us. We pin and tweet everything! Lou Lou Girls
Kim~madeinaday
Lots of great recipe ideas here! Thank you so much for linking up to Merry Monday this week! I am sharing your post today on our MM Pinterest Board We hope to see you next week for another great party! Have a great week!
Best,
Kim
Shann Eva
Yum. Sounds good, and something my kids would like too. Thank you for linking up at #HomeMattersParty this week, and hope to see you again next week.