Cinnamon and raisin loaf recipe

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A tasty fruit loaf with raisins and a hint of cinnamon from Woman's Weekly. For more fruit cake recipes visit goodtoknow.co.uk

  • healthy
Makes1
SkillEasy
Preparation Time30 mins
Cooking Time50 mins
Total Time1 hours 20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories325 Kcal16%
Fat6.5 g9%
Saturated Fat3 g15%

A tasty fruit loaf with raisins and a hint of cinnamon. Delicious toasted and spread with butter

Ingredients

  • 500g (1lb) strong plain flour
  • 100g (3½oz) 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 (1¾oz) butter, melted
  • 200g (7oz) raisins
  • Beaten egg, for glaze
  • Butter, to serve

You'll also need:

  • 1kg (2lb) loaf tin, buttered

WEIGHT CONVERTER

to

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 it’s 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 it’s doubled in size.
  5. Set the oven to gas mark 6 or 200°C.
  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 180°C 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
Top Tip for making Cinnamon and raisin loaf

If you don’t want a spiral of raisins, knead the raisins into the dough so they’re evenly distributed throughout the loaf when it's sliced. distributed throughout

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