Fare With A Flair: Quick breads perfect with hot drink

2 min read

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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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