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Cinnamon Raisin Bread

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“Found this recipe in Taste of Home Fall Freezer Meals. I have not tried it yet so the cook times are approximate. Freezer instructions are included.”
READY IN:
1hr 5mins
YIELD:
2 loaves
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a large bowl, combine the flour, 1 1/2 cups sugar, soda and salt.
  2. In a small bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins.
  3. Combine cinnamon and remaining sugar; set aside.
  4. Spoon half of the batter into 2 greased 8x4 inch loaf pans. Sprinkle with half of the reserved cinnamon-sugar; repeat layers. Cut through the batter with a knife to swirl.
  5. Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool in pans for 10 minutes before removing from pans to wire racks.
  7. Wrap in foil and freeze for up to 3 months.
  8. TO USE FROZEN BREAD: Thaw at room temperature.

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