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There’s something comforting about a hot beverage on a cold day.
Mid-afternoon, however, often requires a little something to go with that hot drink.
A simple quick bread is just the ticket.
This recipe resulted from an oversupply of raisins during the holiday season. I included them along with a few finely chopped walnuts.
I’ve used cinnamon, but you could substitute cardamom or allspice.
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This loaf is not too sweet and would be delicious with a pat of butter on it.
Raisin Walnut Quick Bread
(Serves 10-12)
Topping
1 tbsp. (15 ml) sugar
1/2 tsp. (2 ml) cinnamon
Quickbread
1-1/2 c. (375 ml) raisins
1-1/2 cup (375 ml) all purpose flour
1/2 cup (125 ml) whole wheat flour
1/4 c. (50 ml) finely chopped walnuts
1 Tbsp. (50 ml) baking powder
1 tsp. (5 ml) cinnamon
1/2 tsp. (2 ml) salt
1/2 c. (125 ml) brown sugar
1/3 c. (75 ml) white sugar
2 eggs
2/3 c. (150 ml) sour cream
1/2 c. (125 ml) vegetable oil
Directions:
1. Line a loaf pan with parchment paper. Preheat oven to 350 F.
2. In a small bowl, combine the sugar and cinnamon. Set aside.
3. Place the raisins in a small saucepan and cover with water. Bring to a simmer. Turn the heat off and let the raisins soak for 10 minutes.
4. In a medium bowl, combine the flours, walnuts, baking powder, cinnamon and salt.
5. In a slightly larger bowl, combine the sugars and eggs, sour cream and vegetable oil. Whisk until smooth.
6. Add the dry ingredients to the wet and mix with a spatula until just combined. Drain the raisins.
7. Fold the raisins into the batter.
8. Spoon the batter into the pan. Sprinkle the sugar/cinnamon mixture evenly over top.
9. Bake for one hour or until a toothpick inserted into the middle of the bread comes out clean.
10. Remove to a cooling rack.
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