Introduction: Pecan Raisin Quick Bread
A few slices of a tender loaf that is packed with lovely cinnamon flavor will turn into a well-received break on a cold, busy afternoon when your batteries need to be recharged more efficiently than with a simple cup of tea or coffee.
- Nonstick cooking spray
- 1 tablespoon (15 ml) apple cider vinegar
- ¾ cup (180 ml) unsweetened soymilk (use soy here, or your milk might not curdle)
- 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
- Preheat the oven to 350°F (180°C, or gas mark 4). Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with spray.
- Combine the vinegar and milk in a medium-size bowl: it will curdle and become like buttermilk.
- Place the flour, sugar, baking powder, cinnamon, and cornstarch in a food processor. Blend for a minute or two, until the sugar is finer. Add the raisins and pulse several times, until the raisins are coarsely chopped.
- Transfer the dry ingredients to a large-size bowl.
- Whisk the melted butter and vanilla into the buttermilk mixture.
- Fold the wet ingredients into the dry, being careful not to overmix. 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.
- Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack, and let cool completely before slicing or storing.