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Alex Kornswiet

Cinnamon Raisin Wheat Bread

This is a quick bread recipe that tastes like you spent all day on it! Most wheat bread needs time for multiple rises, but this can be made in a single bowl, without rise time, and baked in 30-35 minutes! In under an hour, you'll have a delicious, homemade wheat bread, with just a bit of sweetness!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast, Side Dish
Ingredients Method

Ingredients
  

  • ¾ cup rolled or old-fashioned oats
  • ½ cup (120plain or vanilla yogurt
  • 1/2 cup milk of choice I use 2% or whole
  • 1/2 cup + 2 tablespoons maple syrup
  • 2 tsp vanilla extract
  • ½ tbsp unsalted butter melted
  • 2 large egg whites
  • 2 cups whole wheat flour
  • 2 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • ⅓ cup raisins

Method
 

  1. Preheat the oven to 350°F, and coat a 9x5” loaf pan with nonstick cooking spray or butter.
  2. In a large bowl, stir together the oats, yogurt, milk, maple syrup, vanilla extract, butter, and egg whites. Mix until combined.
  3. Add the flour, cinnamon, nutmeg, baking powder, baking soda, and salt into the same bowl. Mix all until combined.
  4. Gently fold in the raisins.
  5. Spread the batter into the prepared pan. Bake at 350°F for 30-35 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  6. Enjoy!