SWEET CINNAMON RAISIN BREAD

Ingredients
  • ¼ cup butter, melted
  • 1 egg
  • ¼ cup brown sugar
  • ¾ cups milk
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup raisins
  • 3 tsp cinnamon
  • EASY VANILLA GLAZE:
  • ½ cup powdered sugar
  • 1 tsp vanilla
  • 2 TBSP melted butter
  • 1-2 TBSP milk
Instructions
  1. Preheat your oven to 350 F. Coat a standard bread pan with cooking spray and set aside.
  2. Combine flour, baking powder, baking soda and salt. Set aside.
  3. In a medium mixing bowl, whisk together the egg and melted butter. Add in brown sugar and milk and stir until combined. Stir in dry ingredients. (Dough will be thick.)
  4. Scoop out about ½ cup of bread dough and place in a smaller bowl. Add 3 tsp cinnamon and stir dough until completely incorporated.
  5. Stir in raisins and vanilla to the larger portion of dough.
  6. Transfer dough to the bread pan by layering & alternating the non-cinnamon dough with drops of the cinnamon dough. I first spread some of the non-cinnamon dough, then put 2 dollops of cinnamon dough on top. Layer again, repeating the same process, then take a knife and run it through all the dough, swirling in the cinnamon mixture.
  7. Bake at 350 degrees F for 60-65 minutes. Let cool for 30 minutes, then proceed with glaze instructions below.
  8. VANILLA GLAZE INSTRUCTIONS: Whisk ingredients together and let cool until glaze is thick, but still pourable. (Sometimes I find it’s easier to let it cool until mostly solid, then microwave for 8-12 seconds, until glaze is just barely pourable. That’s how you get a nice white coating on the bread, as opposed to having the glaze run off too much.) Pour glaze on bread, letting it run down the sides a bit. Let bread sit for 10 minutes until glaze has hardened. Slice into pieces and serve.
  9. Store leftover bread in an airtight container.

Source : allrecipes.com

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