Cook’s notes: This bread comes together quickly and is studded with raisins. It might also be nice with diced dried apple.
Source: Adapted from thekitchn blog, which has 10 variations on this recipe, to use a stand mixer.
Makes one loaf
1 cup (8 oz) buttermilk (or plain yogurt)
1 large egg
1/4 cup (2 oz) extra-virgin olive oil
2 cups (10 oz) all-purpose flour
1/4 cup white sugar
1.5 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon cinnamon powder
3/4 cup raisins
Heat the oven to 350°F. Lightly coat a standard 9×5 loaf pan with nonstick cooking spray.
In the bowl of a stand mixer, use the paddle attachment and beat lightly the buttermilk, egg, and oil.
Whisk together the dry ingredients (flour to cinnamon) in a medium mixing bowl. Stir in the raisins so they are evenly distributed through the flour mixture.
Sprinkle half the flour mixture over the wet ingredients. Gently beat together. Beat in the remaining flour mix with as few strokes as possible until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.
Scrape the batter into the prepared pan and pat it into the corners.
Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.
Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.