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Thushara John is a Mom, Artist, Baker & a Healthcare Quality professional by trade - but more than anything a 'foodie' at heart. She hails from the family of great cooks where her mom and both sisters are into the baking business. She is very much inspired by the cooking style and recipes of her mom, Minnie James who is also the author of various cookery books. Thushara loves experimenting with different flavors and trying out dishes from cuisines across the globe. She is passionate about cooking, especially the desserts. She currently lives in Andover with her husband Reju & kids - Rebecca & Matthew.
This Cinnamon Oat n’ Raisin Quick Bread, is a fast and simple Breakfast Bread, not too sweet. Perfect for when you want Raisin Bread but no time for a yeast Bread. If you are looking for something fast, easy and delicious for breakfast, why not give this Bread a try? Enjoy!
Ingredients:
1 1/4 cups all-purpose flour
1 cup rolled oats
2/3 cup black seedless raisins
3/4 cup firmly packed light brown sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
2 eggs, beaten
1/3 cup almond oil or canola oil
3/4 cup unsweetened applesauce (optional) – can substitute with banana puree
1/2 cup buttermilk or ½ cup sour cream
1 to 2 Tbs. firmly packed light brown sugar for topping (optional)
Directions:
Directions:
Preheat an oven to 350°F. Grease a 9-by-5-inch loaf pan or spray with nonstick cooking spray.
In a bowl, stir together the flour, oats, raisins, the 3/4 cup brown sugar, the baking powder, baking soda, salt, cinnamon and nutmeg. Make a well in the center and add the eggs, oil, applesauce/ banana puree and buttermilk/ sour cream. Stir until just evenly moistened, 15 to 20 strokes. The batter will be slightly lumpy. Do not overmix.
Pour the batter into the prepared pan evenly with the 1 to 2 Tbs. brown sugar on the top.
Bake until the top is well browned and firm, the edges pull away from the pan sides and a toothpick inserted into the center of the loaf comes out clean, 40 to 50 minutes. Transfer the pan to a wire rack and let cool for 10 minutes, then unmold the loaf onto the rack and let cool completely. Cut into thick slices to serve. Alternatively, wrap the loaf tightly in plastic wrap and refrigerate for at least 8 hours or up to 4 days. The loaf slices best when cold. Makes one 9-by-5-inch loaf.
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