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