The first time I ever tasted cinnamon and raisin bread was when I went traveling across America, we were camping near the Grand Canyon and breakfast was being served, I grabbed a slice from the food container and so my breakfast was simple, but one that I have never forgotten. I remember how I had never tasted bread so sweet or delicious before, and before I knew it I had taken another slice. I told myself there and then that this was defiantly something I needed to learn to bake myself, as I couldn't possibly consider the thought of going back home never to experience this wonderful bread again.
So nearly two years later, I've finally gotten round to forming a recipe and created my own version of that delectable loaf I sampled all the way from the USA.
This is a very simple recipe I have conjured up, and to be honest I really don't know why its taken me that long, but better late than never I always say, so here it is...
1 tbsp butter
1 cup (200g) caster sugar
1 cup (170g) raisins
2 cups (350g) self raising flour
2 tsp cinnamon
1 cup water
Preheat oven to 180 degrees
Place butter, sugar, raisins, and water in a saucepan and bring to the boil, then simmer for 5 minutes.
Set aside and allow to cool
Once cooled, add flour and cinnamon and stir until everything is combined together
Bake in a lined loaf tin for 40-50 minutes or until a toothpick comes out clean
Allow to cool, then slice, serve and enjoy.
So there you have it, my very easy, simple and quick take on a cinnamon and raisin loaf. If you want to give this recipe a go then don't forget to tweet me your finished masterpieces!