Wednesday, December 3, 2014

Cinnamon Raisin Tea Bread

Browsing around my recipes to try file (OK that makes is sound like it's a little thing - it's really a LARGE file) I found this one. The Sous Chef is a big fan of tea breads. He likes plain, dry things (wait a minute I think I might have insulted myself there?). I thought I would be nice and make him a tea bread since I usually lean towards more chocolatey gooey things in my baking.

Cinnamon Raisin Tea Bread (adapted from Cooking Light)

1 c raisins
2 c hot water (for raisin soaking)
3/4 c buttermilk
1/2 c sugar
1/4 c canola oil
1t almond extract
2 eggs
1 1/2 c flour
1/4 c ground flaxseed
1t cinnamon
3/4 t baking powder
1/4 t baking soda
1/4 t salt
1/4 t nutmeg

1/2 c confectioner's sugar
1/4 t almond extract
1T milk
2 T toasted sliced almonds

Grease a loaf pan. Soak raisins in hot water for about 5 minutes until plumped.
Meanwhile combine all the wet ingredients in a bowl. Whisk until mixed well.  Stir in raisins. Combine the dry ingredients and stir into wet ingredients. Spoon into the loaf pan and bake at 350 for 45 minutes or until toothpick comes out clean.  Cool in pan for 10 minutes. Remove from pan and cool completely on wire rack.

Prepare Glaze:
Combine sugar, almond extract, and milk. Drizzle over cake and immediately sprinkle almonds over top.

It really needs the glaze (it covered up my cracked top).
It really is not plain and dry. It is the perfect thing to accompany a nice cuppa on a cold day. The Sous Chef was thrilled.

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