Recipe: Cinnamon and Raisin Loaf

If we make something in our kitchen three days in a row, we know we're on to something good. We first made this cinnamon and raisin loaf during the long weekend and it was so good, that we made it again and again.

Cinnamon and Raisin Loaf

One of the reasons why we love it so much is that it is very easy to put together. The kids even managed to make a loaf on a school night in the time needed to prepare dinner. So, we had a nice loaf, warm out of the oven to enjoy after dinner.

Crispy crust and moist within, we really love this loaf a lot. Lots and lots of raisins make this a huge hit with the kids. Spread some butter and eat warm (if possible). It may look like a huge loaf, but our family easily finished the whole thing in one sitting.

Cinnamon and Raisin Loaf
Recipe by Baby Sumo, adapted from Cook's Library Baking Book
Preparation time: 10-15 minutes
Cooking time: 60-70 minutes
Makes 1 loaf


Ingredients
350g plain flour
A pinch of salt
1 tbsp baking powder
1 tbsp ground cinnamon
150g butter, cut into small pieces
100g soft brown sugar
175g raisins
Finely grated rind of 1 orange
6 tbsp orange juice
6 tbsp milk
2 eggs, lightly beaten


1. Preheat oven to 180°C (no fan). Grease and line the base of a 900g loaf tin with baking paper.

2. Sift the flour, baking powder, salt and ground cinnamon into a large bowl. Add the butter and rub it with your fingertips until the mixture resembles coarse breadcrumbs.

3. Add the sugar and raisins and mix well.

4. In a separate bowl, place the orange juice, rind, milk and eggs and mix well together.

5. Pour into the dry ingredient, and mix until well incorporated.

6. Spoon the mixture into prepared tin and bake for 1 hour to 1 hour 10 mins or until a skewer inserted in the centre comes out clean.

7. Leave the loaf to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely.

Note: I have cut down sugar from 125g to 100g, compared to original recipe. You can also use margarine instead of butter for this recipe.

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