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.
Browned Butter Cinnamon Raisin Bread
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
Instructions
- Preheat oven to 350F
- Grease 2 9×5 inch bread pans
Brown the butter
- Place butter in a skillet on the stove
- Heat over medium heat until melted, stir occasionally
- Start stirring frequently as the butter continues to heat
- As the butter begins to foam, start stirring constantly
- The solids in the butter will begin to brown and it will begin to smell nutty
- Once they reach a light to medium brown remove from the heat
Batter
- Mix together the dry ingredients
- Mix buttermilk, almond extract, eggs and browned butter together
- Stir wet ingredients into dry
- Fold in the raisins
- Mix together the swirl by mixing the cinnamon and sugar
- Spoon 1/4 of the batter into each bread pan
- Spread (sift) 1/4 of the swirl mixture onto batter in each pan
- Repeat
- Stick a butter knife into the batter and fold, repeat this 3-5 times until it looks swirled but not mixed
- Place in the over for 50-60 minutes
- Let cool for 10 minutes in the pan then turn out to cool completely
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