Two simple techniques make this delicious cafe style raisin and cranberry bread. Rehydrating the fruit with a touch of cinnamon makes them burst with flavour. The melted butter on top of the dough makes a tasty top as it bakes. This is delicious served warm out of the oven with butter.
This bread is a delicious snack, breakfast or brunch
Ingredients 1 cup raisins (or sultanas)
1/4 cup cranberries
2 cups self raising flour (gluten free if required)
1/2 cup sugar
1 tsp baking soda
1/8 tsp salt
1 1/2 tsp cinnamon
1 1/2 cups boiling water (to soak raisins and cranberries)
1 cup milk (lactose free if required)
1/4 cup melted butter
Butter, nuttelex or jam to serve (optional)
Line a 12 cm x 23 cm loaf tin with baking paper.
Place the raisins, cranberries and 1/2 tsp cinnamon in a bowl. Cover with boiling water and stir to combine. Stand for 30 minutes.
The raisins and cranberries will rehydrate over time
Preheat the oven to 180 degrees
Lightly beat the milk and eggs in a bowl until combined.
In a large bowl add the self raising flour, bicarbonate soda, salt, sugar, cinnamon and whisk to combine.
Make a well in the centre of the flour mixture and pour the egg mixture into the centre. Stir to combine.
Drain and then add the raisins and cranberries to the dough and stir to combine.
Transfer the dough to the loaf pan. Pour the melted butter on the top of the dough, tilting the pan if necessary so the surface is covered.
Evenly spread the butter over the surface of the dough
Bake for 40-45 minutes until the bread is brown on top and a skewer comes out clean.
Cool in the tin.
Slice and serve with butter or nuttelex.
Delicious raisin and cranberry bread
Store in the refrigerator or freeze whole or with baking paper to separate slices.
The cranberries can be substituted with dried blueberries for a sweeter tasting bread.