What better way to start any morning than with a warm slice of homemade bread served alongside your favorite coffee or tea. I have used a bread machine in the past to make bread, and sometimes I purchased the quick bread mixes for those last minute needs. This recipe takes me about 15 minutes to make, and an hour to bake. This is definitely one of my favorite of two bread recipes I make; the other one is my poppy seed-nut bread recipe.
This recipe yields 2 loaves of bread, one for you to keep and another for you to share! This bread does well toasted or slightly warmed in the microwave for about 10-12 seconds.
Ingredients:
- 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
Directions:
Preheat your oven to 350 degrees.
In a large bowl, combine flour, 1 ½ cups sugar, soda and salt.
In a small bowl, whisk eggs, buttermilk and oil. Stir this mixture into the dry ingredients but just until moistened. Now fold in the raisins.
Combine cinnamon and remaining sugar; set aside.
Spoon half of the batter into two greased 8×4-inch loaf pans. Sprinkle with half of the reserved cinnamon-sugar; repeat layers. Cut through batter with a knife to swirl.
Bake 55-60 minutes or until a toothpick inserted into the center of the bread loaves comes out clean.
Cool bread in pans 10 minutes before removing from pans to wire racks.
