Cinnamon and raisin loaf from Short & Sweet: The Best of Home Baking by Dan Lepard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Melanie on April 24, 2012

    I was very impressed with this recipe and I have to admit that I prefer it to the raisin loaf that I would normally buy. I used a mix of sultanas and some currants for the raisins which made it a bit more interesting to eat. The cinnamon isn't strong, much more of a background note, but nonetheless I probably wouldn't increase it. I used Italian 00 flour. The bread has kept quite well for a couple of days and I haven't had to resort to toasting it yet. Note that it takes about half a day to bring it all together but you can get a head start on the sponge and leave it overnight to cut time down the next day.

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