Hello all! How have you all been doin’ lately? I feel like I haven’t been around much lately because of the ol’ fussy leg. But now I’m back! And I’m feeling much better! And I’m off crutches, for the most part, anyway. Unless I plan to walk long distances. But I’ll tell you…that Olympic medal for running is looking further and further away for me. 😄 Think I could pack it in ice and still play football?
So let’s turn to things that always make us happy: breakfast is definitely one. Right? Right? Who doesn’t smile at the sight of delicious breakfast food? You all know my obsession is pretty strong, so I thought it was time to crank out something to eat in the a.m.
Now, I love bread. I’ve never minded kneading loaves. I actually find it kind of therapeutic and fun. (I know I’m weird). And I’m also the person who’s made a sourdough starter waaay in advance to make bread and sourdough pancakes.
But sometimes you want something that’s just a little easier. Something you can grab quick for breakfast and not have to spend a long time making the night before. Thank goodness for quick breads!
This is cinnamon raisin quick bread because who doesn’t love the original? I remember thinking as a kid that cinnamon raisin bread was just about as special as it got. A little butter and extra cinnamon sugar on there for breakfast and I was on cloud nine.
Since this is a quick bread it’s an absolute snap to put together. And the smell when it comes out of the oven is so homey and inviting. Dream with me…😋 Mmm, tasty. 😀
I adapted this slightly from the original recipe. Basically I put in a bunch more raisins because personally I think if something’s called cinnamon raisin quick bread it should have raisins up the wazoo!
Hurrah for raisins up the wazoo! 🎉😉
- For bread:
- 4 cups all-purpose
- 1½ cups sugar
- 2 tsp baking soda
- 1 tsp kosher salt
- 2 large eggs
- 2 cups buttermilk
- ½ cup canola oil
- 1½ cups raisins
- For sprinkle:
- ½ cup sugar
- 3 tsp cinnamon
- Preheat the oven to 350 degrees F. Spray two 8x4 loaf pans with cooking spray and set aside.
- In a large bowl combine the flour sugar, baking soda, and salt. Set aside.
- In a medium bowl combine eggs, buttermilk, and oil. Blend well.
- Pour the wet ingredients into the dry and stir with a wooden spoon until combined.
- Fold in the raisins.
- In a small bowl combine sugar and cinnamon to make the sprinkle. Set aside.
- Pour half the batter equally in the two loaf pans. Sprinkle with half the cinnamon sugar. Cover with the rest of the batter, then repeat with the cinnamon sugar sprinkle.
- Using a butter knife, cut the batter to swirl.
- Bake for 55-60 minutes, or until a toothpick inserted in the center of the loaves comes out clean.