Pecan Raisin Quick Bread
This Pecan Raisin Quick Bread, with its rich cinnamon flavor and tender texture, is perfect for a cozy afternoon or holiday gathering.
Equipment
- Food processor, Large bowl, Loaf pan, Medium bowl, Whisk, Wire rack
Ingrediënten
- 1 tablespoon 15 ml apple cider vinegar
- 1¼ cups 150 g whole wheat pastry flour
- ½ cup 96 g raw sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 tablespoon 8 g cornstarch
- ½ cup 80 g raisins
- ¼ cup 56 g nondairy butter, melted and cooled
- 1 teaspoon pure vanilla extract
- ½ cup 55 g chopped pecans
- ¾ cup 180 ml unsweetened soymilk
- Nonstick cooking spray
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
- In a medium-size bowl, combine the vinegar and milk.
- It will curdle and form a buttermilk-like consistency.
- Place the flour, sugar, baking powder, cinnamon, and cornstarch in a food processor.
- Blend for 1-2 minutes until the sugar is finer.
- Add the raisins and pulse until they are coarsely chopped.
- Transfer the dry ingredients to a large bowl.
- Whisk the melted butter and vanilla into the buttermilk mixture.
- Fold the wet ingredients into the dry ingredients, being careful not to overmix.
- Gently fold in the pecans.
- Pour the batter into the prepared pan.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 15 minutes before transferring to a wire rack.
- Allow it to cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:
This bread is fantastic with a cup of hot tea or coffee in the afternoon or as part of a holiday spread.
Wine Advice:
Serve with a sweet dessert wine, such as a late harvest Riesling, to complement the cinnamon and nutty flavors.
Nutritional Information
Calories: 190 kcal | Carbohydrates: 33 g | Protein: 3 g | Fat: 6 g | Fiber: 3 g | Sugar: 14 g | Salt: 0.3 g
