Preheat the oven 170 ˚C, grease two cake tins and line the bottom with baking paper.
Pour hot water on the raisins to rehydrate them. Let them soak for a couple of minutes and drain.
Measure, sift and combine the flour, baking powder, brown sugar, white sugar, cinnamon, white pepper, nutmeg and ground cloves in a bowl.
Let the butter melt over low heat and add the milk. Stir to combine.
Pout the butter-milk in the whisking bowl and mix on low speed until combined.
Add the raisins and stir them in.
Pour the batter in the greased pans.
Bake at 170 ˚C for 60-70 min or until a skewer inserted in the centre comes out clean.
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.
Recipe by Jeroen Valkenier Recipes at https://jpvalkenier.com/cinnamon-and-raisin-quick-bread/