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
  1. 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.
  2. Combine the vinegar and milk in a medium-size bowl: it will curdle and become like buttermilk.
  3. 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.
  4. Transfer the dry ingredients to a large-size bowl.
  5. Whisk the melted butter and vanilla into the buttermilk mixture.
  6. Fold the wet ingredients into the dry, being careful not to overmix. Fold in the pecans. Pour the batter into the prepared pan.
  7. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
  8. 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.

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