Thursday, October 2, 2008

Super Easy Cinnamon Raisin Quickbread

As I was sitting in my apartment this evening, looking out at the gray September sky, I began to wonder what would be good to pair with a warm cup of tea. As any tea lover can confirm, there are countless options, ally varying based on the flavor of the tea, the time of day, even the weather. I mentally ran through the recipes that I could recall that produced perfect light cookies, delightful miniature sandwiches, and hearty pastries when I remembered a recipe that I hadn’t looked upon in months and months.
Despite its ease and its versatility, I always seem to forget about my Cinnamon Raisin Quick Bread. Basically, it’s a bread that the baker can make as healthful or unhealthful as he or she wishes, a bread that almost anything can be added to, a bread that works well in the morning as a fast breakfast and, of course, in the evening as a tea-time companion.
The best thing about this bread is that it is easy enough to whip up on a whim. And, if you’re anything like me, then you already have all the ingredients you need on hand. I like to let the bread cool quite a bit before eating, though, otherwise it’s too crumbly to fully enjoy.

Cinnamon Raisin Quick Bread

2 ½ cups whole wheat flour
1 cup sugar
1 ¼ cup skim milk
2 egg whites
2 ½ tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
½ tbsp. vegetable oil
1 cup raisins
1 tbsp. ground flax seed

1. Mix together all ingredients in a large bowl.
2. Pour into a greased and floured loaf pan.
3. Bake for about 1 hour at 350 degrees.

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