Cinnamon and raisin quick bread

Cinnamon and raisin quick bread
Makes: 2 loaves
Prep time:
Cook time:
Total time:
  • 750 gr flour
  • 24 gr baking powder
  • 700 gr brown sugar
  • 30 gr cinnamon
  • 1 tspn white pepper
  • 1½ tspn nutmeg
  • 1½ tspn ground cloves
  • 400 gr raisins
  • 650 ml milk
  • 175 gr butter
  1. Preheat the oven 170 ˚C, grease two cake tins and line the bottom with baking paper.
  2. Pour hot water on the raisins to rehydrate them. Let them soak for a couple of minutes and drain.
  3. Measure, sift and combine the flour, baking powder, brown sugar, white sugar, cinnamon, white pepper, nutmeg and ground cloves in a bowl.
  4. Let the butter melt over low heat and add the milk. Stir to combine.
  5. Pout the butter-milk in the whisking bowl and mix on low speed until combined.
  6. Add the raisins and stir them in.
  7. Pour the batter in the greased pans.
  8. Bake at 170 ˚C for 60-70 min or until a skewer inserted in the centre comes out clean.
  9. Let the quick bread cool and unmould it on a serving plate.
Stuff to know
Store the quick bread in an airtight container, its flavour will even improve after a day.
Add mixed dried fruit instead of raisins
Add a sprinkle of ground green cardamom.