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Cinnamon and raisin loaf

(7 ratings)

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This raisin loaf is slightly sweet and has a hint of cinnamon. It is very tasty when toasted with a spread of butter.
This raisin loaf is slightly sweet and has a hint of cinnamon. It is very tasty when toasted with a spread of butter.
  • Makes: 1

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe A tasty fruit loaf with raisins and a hint of cinnamon. Delicious toasted and spread with butter

Ingredients

  • 500g (1lb) strong plain flour
  • 100g (3oz) soft light brown sugar
  • 7g sachet fast-action dried yeast
  • 1tbs ground cinnamon
  • 1 level tsp salt
  • 1 large egg
  • 250ml (8fl oz) milk, lukewarm
  • 50g (1oz) butter, melted
  • 200g (7oz) raisins
  • Beaten egg, for glaze
  • Butter, to serve
You'll also need:
  • 1kg (2lb) loaf tin, buttered

If you dont want a spiral of raisins, knead the raisins into the dough so theyre evenly distributed throughout the loaf when it's sliced. distributed throughout

Method

  1. Tip the flour into a bowl and stir in the sugar, yeast, cinnamon and salt. Lightly beat together the egg, milk and butter, and pour this mixture into the flour. Mix together to form a dough. Knead the dough, either in a food mixer with a dough hook or on a lightly floured surface, for about 5-10 mins until its smooth and elastic.
  2. Roll out the dough on a lightly floured surface to a rectangle about 15 x 40cm (6 x 16in). Sprinkle the raisins over the surface and press them in lightly.
  3. Roll up the dough widthways to enclose the raisins in a spiral, and place in the loaf tin. Press the dough down well to spread it out to the corners of the tin.
  4. Cover the tin with oiled cling film or a clean tea towel and leave the dough in a warm place until its doubled in size.
  5. Set the oven to gas mark 6 or 200C.
  6. Brush the top of the loaf with egg glaze, and then place it in the centre of the oven and bake for 20 mins. Reduce the oven temperature to gas mark 4 or 180C and bake the loaf for a further 20-30 mins, or until it sounds hollow when taken out of the tin and tapped underneath.
  7. Remove from the oven and transfer to a wire rack to cool. Serve the loaf sliced and toasted, spread with butter. When cold, wrap the loaf in a freezer bag and freeze for up to 3 months. Allow to defrost

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 325(kcal)
  • Fat 6.5g
  • Saturates 3.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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(7 ratings)

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