And the winner of a second spin on Avi Pie,
Twinkle stars and lights please…
Cinnamon Orange Raisin Bread
With the most makes and picture retakes, I had to revisit the depths of this bread’s beauty.
Why a 2nd Stroll?
- Crunchy on the out, cake-y on the inside.
- Whole wheat pastry and white whole wheat make a 100% whole grain bread.
- But, this bread’s versatile in the flour department too.
- Unsweetened applesauce cuts half the butter for increased moisture/fiber while reducing fat/calories.
- But, for butter lovers (I get it) all butter, all the way.
- Plump and ample but not too many raisins.
- The perfect amount of spice.
- What’s that you say? A dash of clove and zing of orange? Yes, I say orange and spice push this bread into 2nd stroll status.
- Bring the crunch! We need crunch! Sugar and nuts crush the crunch crave.
Cinnamon Orange Raisin Bread’s
Easy To Make!
plump raisins ~ whisk dry ~ mix wet ~ combine ~ top with sugar/spice/nuts ~ bake
Perfect Bread’s in the Details
Plumping Raisins – There are many ways to plump raisins, which method do you prefer? I like the cooktop. I ran out of my favorite raisins; these ones needed help, even after plumping. Bourbon, rum or brandy are great alternatives to water (or in part) too. After plumping, pat raisins dry.
Prevent Sinking – dust with flour. Instead of adding additional flour to the recipe, take from the recipe, dust, then fold raisins into the batter.
Room Temperature Butter + Sugar + Applesauce (if using) – cream for a full three minutes or one song (average). Scrape the sides of the bowl or exaggerate the hand mixer, reaching butter/sugar from the side ; )
Eggs – turn the mixer to low, add one at a time until just incorporated. Over mixing batter’s a thing, especially in high altitude.
Alternating Flour and Milk – have you wondered why some recipes add in this fashion, beginning and ending with flour? We created airy light butter/sugar; by pouring flour or liquid at once, we’ll have an imbalance of thick or saturated. Instead, to the butter/sugar we add balance when alternating flour/milk/flour.
Switch From Mixer to Hand – towards the end, ditch the mixer. More mix = more gluten = chewier bread. Who wants chewy cinnamon raisin bread. Not I! Sturdy spatula meet batter, fold well and as little as possible, then into the pan you go.
Slice and Eat
warm,
cool,
with butter,
or cream cheese.
This bread,
yours.
How do you like,
down to the last crumb?
Me too.
If you like Cinnamon Orange Raisin Bread, might you fall for:
spiced banana bread, hazelnut raisin pumpkin, or pear almond.
Cinnamon Orange Raisin Bread
Ingredients:
- 3/4 cup white whole wheat flour
- 3/4 cup whole wheat pastry flour
- 1½ teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground clove
- 1/4 cup unsalted butter - room temperature
- 1/4 cup unsweetened applesauce
- 1/2 cup cane sugar
- 1/2 cup dark brown sugar
- 2 large eggs - room temperature
- 1 Tablespoon pure vanilla extract
- 1/2 teaspoon orange zest
- 1/2 cup almond milk
- 1/2 cup raisins - plumped then dusted to prevent sinking
Topping
- 1/2 teaspoon cane/brown/turbinado/coconut sugar
- 1/2 teaspoon ground cinnamon
- crushed pecans/walnuts
Instructions
- Preheat oven to 350° F.
- Line a 8½ x 4½ loaf pan with parchment paper and set aside. Plump raisins by submerging in hot water for 15 minutes, then drain, pat dry and set aside.
- Whisk together flour(s), baking powder, cinnamon, salt, and clove. Set aside.
- Mix topping ingredients: sugar(s) and spices. Set aside.
- Add butter, applesauce and both sugars to a medium bowl. With a hand or stand mixer, beat on medium for about three minutes, until smooth and creamy. Make sure to scrape those sides down. Turn the mixer to low, add one egg at a time until incorporated (we don't want to overmix here), then vanilla and orange zest, beat again until just incorporated but smooth.
- With your mixer still on low, alternate adding flour and milk, beginning and ending with flour. But! Reserve a tad of flour for tossing the raisins in just a second 😀 Mix until just incorporated. Light flour dust the raisins, then stir until just combined.
- Taste the batter. Is it amazing and to your liking? If not, add more sugar or spice, then pour into the prepared pan. Sprinkle sugar/spice/nuts, then on a folded dishtowel, tap the loaf pan down a couple times to distribute the batter evenly.
- Bake on the center rack for 50-55 minutesBecause ovens vary, begin checking five minutes prior to the earlier finish time. Bake until the bread is just set and a toothpick comes out with very few crumbs or clean. It's better for the bread to be underdone and able to continue baking on the counter, then overdone.
- Remove pan from the oven and let stand on a wire rack for 10 minutes, then remove the bread (with parchment attached and continue cooling on the wire rack.
- Warm, cool, with butter, or cream cheese—this bread...forever and all ways.
Notes
- All butter can be used instead of half applesauce and butter.
- All purpose, white whole wheat, whole wheat pastry flour, or a combination can be used in this recipe.
- To prevent the raisins from sinking, dust with a small amount of reserved flour, then stir into the batter before baking.
- I'm a sucker for a crunchy top, so add turbinado/coconut/ brown sugar and a complementary spice like clove, cinnamon or nutmeg.
- For crunchy on the out and soft on the in, leave bread on a rack loose tented with foil. For soft inside and out, store airtight.
Oh, heavenly!!
Thank you Dixie. Heavenly it is. I don’t feel safe alone with a loaf 😆
Looks so good, bet taste wonderful, wish I had some. 🌻
You made one, you can make another 😘 But as you always say, it’s better when someone makes it for you ♥️