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Author Notes: Hearty, dense and satisfying quickbread with a warm autumnal spice. Fab served warm still, and makes sturdy toasted bread to serve with citrus curd or hazelnut butter. —janet.antene
- 1.5 cups 1.5 Wheat Flour
- 1.5 cups 1.5 Cups All Purpose Flour
- .5 cups Tightly packed Brown Sugar (I used dark)
- .5 cups Raisins
- .25 cups Sugar
- 2.5 teaspoons Baking Powder
- 12 ounces 1 Bottle (12 oz.) Cider or Beer
- 2 tablespoons 2 Tablespoons Cinnamon
- 1.25 teaspoons Salt
- 2 tablespoons Butter (melted)
- Preheat oven to 375 Grease 8x4 in. loaf pan.
- Mix all the flours, salt, baking powder, *cinnamon, raisins and sugars together. Dried Cranberries or Cherries can be used as a substitute for raisins.
- Add cider and stir until blended, spoon the batter into the prepped loaf pan.
- Brush the top of the loaf with melted butter.
- Bake 55 minutes, check doneness with wooden toothpick. Cool 5 minutes in pan, transfer to wire rack to cool completely.
- Tastes great served warm, seal in airtight container.
- *Cinnamon, raisins, and white sugar can be omitted to render a lighter, less dense bread.