Here’s a twist on regular Cinnamon Raisin Bread. Most recipes call for milk as the liquid ingredient, but I wanted something a little richer tasting, so I added buttermilk instead and it turned out so good. Moist, but still sliceable and oh so yummy.

Cinnamon Raisin Bread

1 3/4 cups buttermilk
3 Tablespoon butter, melted
1 Teaspoon nutmeg
1 Tablespoon cinnamon
3 Tablespoons brown sugar
1/2 Teaspoon sea salt
2 cups all-purpose flour
1 cup whole wheat flour
1 Tablespoon yeast
1/2 cup raisins

Add ingredients to bread machine in order listed, except for raisins. Use dough setting and turn machine on.
Check for dough consistency after 5 minutes, dough should be slightly sticky, but clearing the sides of the bread machine. Add more buttermilk or flour if needed, a tablespoon at a time.
Add raisins when there are 5 minutes left before the first cycle rest, usually 20 minutes.
After cycle is complete, place dough into a greased bread pan, turning to coat with oil. Shape into an oblong ball.
Cover and let rise in a warm place for 30 minutes. Uncover and bake in a pre-heated 350 degree oven for 30 minutes.
This bread is delicious as is, or toasted with butter.

*Note: To keep raisins from sticking together, put raisins in a bowl and add 1 teaspoon of flour. Stir to coat well, then add to dough.

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april

April is a dedicated wife and almost empty-nester mother of five, as well as Mamaw to two adorable grandbabies. She resides in Southern Indiana, along with her husband Joe and their daughter Melissa, and enjoys the quite life on their 3 acre homestead. She enjoys blogging about her adventures in frugal and healthy, grain-free cooking, gardening, household tips, and her family.

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