When I was young, my Mother would buy raisin nut bread on very, very special occasions. I loved a toasted slice buttered with a plate of my Mother’s soft scrambled eggs. What a way to start the day, and it was more special because it was so rare. This recipe is a very good quick bread. I adapted it from a Fannie Farmer Cookbook. Easy to make and GREAT toasted still warm with butter or cream cheese. Make it with toasted pecans or walnuts, you decide. I am still looking for a yeast version I like.
RAISIN PECAN QUICK BREAD
Preheat oven to 325. Butter a 9″ X 5″ Pyrex or glass loaf pan.
2 C unsifted Bob’s Red Mill Whole Wheat Flour (spoon into the cup)
1 C King Arthur Bread Flour or all purpose if that’s all you have (spoon into the cup)
3/4 C brown sugar, packed
1 tsp sea salt
3 tsp Rumsford baking powder (aluminum free)
1 tsp baking soda
1-1 1/2 tsp ground Saigon cinnamon (use the amount you like)
2 C buttermilk at room temperature (I used a Bulgarian Buttermilk)
1/2 to 1 C toasted chopped pecans or walnuts (I used pecans)
1/2 C raisins, plumped in hot water and drained (I used regular and golden raisins)
Stir the dry ingredients together. Add buttermilk, raisins and pecans and mix well until incorporated. Turn out into the Pyrex loaf pan and bake at 325 for 45-60 minutes. You may need to tent with a piece of aluminum foil if the top of the bread is browning too fast. Test for doneness with a toothpick inserted in the middle, if clean, it’s done. Place pan on a cake rack for 15 minutes and then turn out bread on the cake rack to cool.
1 Comment
This bread also went on the trip to the Fish Camp. I had never had a bread with the cinnamon mixed into the dough instead of sprinkled on. It has a consistency similar to real old fashioned ginger bread, but the flavor is unique. You really want to try this on a cold morning.
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