Cinnamon and raisins bring heartwarming flavor to this mildly sweet bread. It’s ideal as a change-of-pace loaf for a special dinner.
—FLO BURTNETT GAGE, OK
PREP: 15 MIN. • BAKE: 55 MIN. + COOLING • MAKES: 2 LOAVES (12 SLICES EACH)
4 cups all-purpose flour
2 cups sugar, divided
2 teaspoons baking soda
1 teaspoon salt
2 eggs
2 cups buttermilk
1/2 cup canola oil
1/2 cup raisins
3 teaspoons ground cinnamon
1. Preheat oven to 350°. In a large bowl, combine flour, 1 1/2 cups sugar, soda and salt. In a small bowl, whisk the eggs, buttermilk and oil. Stir into the dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside.
2. Spoon half the batter into two greased 8x4-in. loaf pans. Sprinkle with half of the reserved cinnamon-sugar; repeat layers. Gently cut through batter with a knife to swirl.
3. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing from pans to wire racks.
FREEZE OPTION Wrap cooled bread in foil and freeze for up to 3 months. To use, thaw at room temperature.