Browned Butter Cinnamon Raisin Quick Bread

The Challenge

The dog ate the peach bread before my husband could….

Additional Requirements

Gluten free for the husband

Out of peaches now…

The Flavors

I needed another quick bread to stand in for the peach bread that the dog ate. However, I couldn’t make more peach bread as I had used all the peaches in the pantry.  After some digging around in the pantry I was at a loss, until I looked at the kitchen table and saw the raisins my husband puts in his cereal everyday. 

Raisin bread! Cinnamon raisin bread, being a particular favorite of my husbands. However, that sounded a little be boring, so I decided to spruce it up a bit with some browned butter instead of oil. That way it was a little more special to make up for the dog eating my novel creation from the day before.

Substitutions and Variations

Otherwise known as making what is in my fridge/pantry work

So, I was particularly good at planning this recipe and so I did not have milk, buttermilk, or baking soda.

Instead of baking soda I used baking powder. Therefore, I substituted milk for buttermilk, as the powder already has an acid in it.

Instead of milk I used 1 cup of nutpods coffee creamer (it was that or chocolate almond milk), and 1 cup of water to bring down the fat content.

Feel free to use vanilla extract instead of almond, I just thought the almond would complement the nuttiness of the browned butter.

theelevatedbaker

Browned Butter Cinnamon Raisin Bread

Gluten free cinnamon raisin quick bread with a toffee nutty depth from the browned butter.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 2 loaves

Course: Any time you want, Breakfast, Dessert, Snack

Ingredients Method Notes

Ingredients

  

• 180 g Almond flour
• 150 g White rice flour
• 150 g Brown rice flour
• 100 g Arrowroot starch Can substitute with tapioca starch
• 1 tsp Xanthum gum Can substitute 1 tsp psylium husk
• 1.5 cup Sugar
• 2 tsp Baking Powder
• 1 tsp Salt
• 1.5 tsp Cinnamon
• 2 Large eggs
• 1.5 tsp Almond Extract
• 2 cups Buttermilk
• 1/2 cup Butter (Unsalted)
• 1.5 cups Raisins

Swirl

• 1 Tbs Cinnamon
• 1/2 cup Sugar

Method

 

1. Preheat oven to 350F
2. Grease 2 9×5 inch bread pans

Brown the butter

1. Place butter in a skillet on the stove
2. Heat over medium heat until melted, stir occasionally
3. Start stirring frequently as the butter continues to heat
4. As the butter begins to foam, start stirring constantly
5. The solids in the butter will begin to brown and it will begin to smell nutty
6. Once they reach a light to medium brown remove from the heat

Batter

1. Mix together the dry ingredients
2. Mix buttermilk, almond extract, eggs and browned butter together
3. Stir wet ingredients into dry
4. Fold in the raisins
5. Mix together the swirl by mixing the cinnamon and sugar
6. Spoon 1/4 of the batter into each bread pan
7. Spread (sift) 1/4 of the swirl mixture onto batter in each pan
8. Repeat
9. Stick a butter knife into the batter and fold, repeat this 3-5 times until it looks swirled but not mixed
   
10. Place in the over for 50-60 minutes
11. Let cool for 10 minutes in the pan then turn out to cool completely

Notes

You can convert this recipe to sea level by making the following changes:

1. Decrease total flour weight by 30 g

2. Increase baking soda to 2.5 tsps