At Home

Fall Treats: Cinnamon Raisin Loaf Topped with Sugar and Blanched Almonds

Today is just one of those days when you want stay home.  It’s grey, gross, and muggy out!  Since it’s technically fall, I decided to bake something so my husband has a little breakfast bread with his coffee every morning.  I made a cinnamon loaf with raisins and blanched almonds.  Yum!

To cut fat and calories, I substituted out the buttermilk and oil.  (For the buttermilk, I used a tablespoon of white vinegar and the rest of the cup organic skim milk.  For the oil, I substituted apple sauce.)  The consistency of this loaf is light and airy like a muffin.

The little bowl on the left is the raisins coated with flour.  If you don’t coat them with flour, they tend to sink to the bottom.  The bowl on the right is the cinnamon, sugar, almond, and butter mixture for the top of the loaf.img_4631img_4630Gently mix the raisins into main mixture.img_4632Sprinkle the topping mixture across the top:img_4633Bake and eat it warm!img_4635Look at the height on this thing!img_4634Dig in!  This is my afternoon treat 🙂img_4636.jpgimg_4637

Cinnamon Bread I recipe with alterations/substitutions

  • 2 cups all-purpose flour
  • 1 cup white sugar (I substituted 1/2 cup honey)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 cup buttermilk (I substituted 1 tablespoon white vinegar and skim milk)
  • 1/4 cup vegetable oil (I substituted with applesauce)
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons butter

I added:

  • handful of raisins dusted in flour so they don’t sink to the bottom
  • blanched/sliced almonds for the sugar/cinnamon/butter mixture that get’s sprinkled on top of the loaf

Directions:

  1. Preheat oven to 350F and butter loaf pan.
  2. Take 1 tablespoon of vinegar and pour it into a 1 cup measuring cup.  Fill the rest of cup with skim milk.  Let this sit while you mix the rest of the ingredients together.
  3. In a large bowl, mix the flour, sugar, honey, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, milk mixture, applesauce, eggs and vanilla.  Pour into loaf pan.
  4. Measure out raisins to taste, and coat them with flour so they don’t sink to the bottom.  Gently stir them into the large bowl of ingredients.
  5. In a little bowl mix the 2 tablespoons sugar, cinnamon, 2 tablespoons butter, and blanched almonds.  Sprinkle over the loaf pan, and run a butter knife through the top a few times so it looks like the sugar is marbled throughout.
  6. Bake for 45 minutes.

Make sure you store this in the refrigerator since it has applesauce!  When you’re ready to eat it, cut a thick piece and toast it in the oven for a few minutes to warm up.

 

 

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