Monday, May 09, 2005

Glazed Cinnamon-Raisin Tea Bread

Glazed Cinnamon-Raisin Tea BreadGlazed Cinnamon-Raisin Tea Bread (Adapted from CL)

For the batter

2 cups hot water
1/2 cup raisins
1/2 cup golden raisins
3/4 cup buttermilk
1/2 cup granulated sugar
1/4 cup canola oil
1/2 teaspoon almond extract
1 large egg
1 large egg white
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/4 cup ground flaxseed
1 teaspoon cinnamon
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon fresh grated nutmeg

For the glaze

1/2 cup confectioners' sugar
2 teaspoons milk
2 teaspoons apple juice
2 tablespoons sliced almonds, toasted

Preheat oven to 350

To make the batter

In a medium bowl, add hot water and raisins - cover and let sit for 5 minutes. Drain well.

In a large bowl, whisk together buttermilk, sugar, oil, almond extract, egg and egg white. Mix in raisins.

In a medium bowl, whisk together flours, ground flaxseed, cinnamon, baking powder, baking soda, salt and nutmeg. Add dry ingredients into the wet and stir just until combined.

Scoop the mixture into an 8" x 4" loaf pan coated with nonstick spray. Bake until a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 40 to 45 minutes. Remove and place pan on a rack for 10 minutes - remove bread from the pan to the rack and leave to cool completely.

To make the glaze

In a medium bowl, stir together confectioners' sugar, milk, and juice. Drizzle glaze evenly over bread and immediately sprinkle with almonds.

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