I’ve been clear on my stance on raisins… If you’re new around here, let me catch you up: I hate them. The taste is foul, they stick in your teeth, and they look like rabbit turds. I can’t really think of a single redeeming factor.
My child, however, loves the nasty little things… Give him a little box and he will gladly cram them into his mouth as if they were something actually delicious. He goes through phases… Sometimes he’ll only ask for raisins a couple of times a day, and others he’s a broken record.
“Rasins? Rasins, mama? MAMA. RASINS. I hab it, the rasins? Pease?”
So it was one of those days… And I was trying to get some work done so I didn’t leap up the second he asked for them, so he decided to take matters into his own hands. I found him sitting on the kitchen floor with a bowl full of raisins in front of him, happily stuffing his face.
“Hey, buddy…where’s the box?”
He beamed with pride and said, “I frow it away!”
Rather than find a container for the remaining raisins, I decided to make some bread. Oddly enough, I actually do like cinnamon raisin bread, and I figured I had everything to make it. When it was time for O’s lunch, I took a break from my audio files and gathered the necessary ingredients. Once he was safely
contained settled in his high chair, I got to work.
Cinnamon Raisin Quick Bread
4 cups all-purpose flour
1 1/2 cup sugar
2 teaspoons baking soda
1 teaspoon salt
1/2 cup canola oil
2 large eggs
1 cup milk (I used 2%)
1 cup unsweetened almond milk (this was just an attempt to use up some almond milk that wasn’t my usual brand…feel free to use 2 cups of regular milk.)
1/2 cup raisins
1/2 cup sugar
2 tablespoons cinnamon (or to taste, however you like your cinnamon/sugar mixture)
Preheat your oven to 350° and spray two loaf pans with Baker’s Joy.
In a large bowl, combine all dry ingredients (except 1/2 cup of sugar and cinnamon). Add oil, milk, and eggs (I like to measure out the milk, crack the eggs into it, and whisk it all together, but you do you) and stir until all is combined. Add raisins and stir again.
In a seperate bowl, mix cinnamon and sugar.
Scoop a little batter into each loaf pan, then sprinkle some of the cinnamon sugar on top. Keep alternating layers of batter and sugar until batter is gone. Make sure to get equal amounts into the loaf pans. Using a knife, swirl the batter and sugar together. Bake for 60 – 70 minutes, or until a toothpick comes out clean.
Let cool on a wire rack before serving.
So yes, the term “quick bread” is relative here since it takes a while to bake, but it’s worth it. I didn’t get much almond flavor, and I was sad about that, but the brand of almond milk I got sucked. Seriously, it was like water. Lesson learned!
I have accidentally eaten three pieces already, so I should warn you that it’s pretty irresistible.