![\"cinnamon](\"https:\/\/thatrecipe.com\/wp-content\/uploads\/2015\/08\/Cinnamon-Raisin-Bread-pin2.jpg\")
<\/figure><\/div>\n\n\nQuick Bread versus Yeast Bread<\/h2>\n\n\n\n
If you are new to bread baking the first thing to learn is that breads are often divided into two main categories:<\/p>\n\n\n\n
- \n
- quick bread<\/strong> uses baking soda and\/or powder for the leavening agent, it is usually mixed as a batter, poured into a pan and baked immediately. The bread is soft texture (crumb)<\/li>\n\n\n\n
- yeast bread<\/strong> uses yeast as a leavening agent, the dough is kneaded repeatedly to develop gluten that will provide the structure for the bread. It needs to rise multiple times for the yeast to produce the gas that gets trapped in the gluten structure. The resulting bread has a firm texture.<\/li>\n<\/ul>\n\n\n\n
This is a \"quick bread\" using baking soda for leavening instead of yeast. Yay for no rising time! If you prefer a yeast bread here's a lovely Cinnamon Swirl Raisin Bread<\/a>.<\/p>\n\n\n\n
Cinnamon Raisin Quick Bread Ingredients and Substitutions<\/h2>\n\n\n\n
There are no hard to find ingredients here; everything should be available at your local grocery store.<\/p>\n\n\n\n
Flour: <\/strong>you can use any all purpose flour here. Since it is a quick bread, bread flour isn't really necessary. I have not tried to make this with any gluten free substitutes<\/p>\n\n\n\n
Brown Sugar<\/strong>: I used light brown sugar, but dark would give it a bit more molasses taste.<\/p>\n\n\n\n
Honey:<\/strong> I prefer to use local raw honey because of its superior nutritional content<\/a>. Plus, each bottle of raw honey can taste slightly different depending on what the bees ate (avocado and orange blossoms are two of my favorites).<\/p>\n\n\n\n
Raisins:<\/strong> I make my own raisins from grapes I grow in my back yard. \"Store bought is fine<\/em>.\" (hahaha! did you read that in an Ina Garten voice). <\/p>\n\n\n\n
Buttermilk:<\/strong> I keep this buttermilk powder<\/a> on hand for baking. You can also add a tablespoon of lemon juice or vinegar to milk and let it sit for a few minutes to curdle. Or use half plain yogurt and half milk. <\/p>\n\n\n\n
Walnuts: <\/strong>or you can leave them out or use your favorite substitute nut or seed.<\/p>\n\n\n\n
Other ingredients: <\/strong>eggs, butter, baking soda, ground cinnamon, ground cloves, salt.<\/p>\n\n\n\n
More Quick Bread Recipes from #OurFamilyTable<\/h2>\n\n\n
\n![\"Our](\"https:\/\/thatrecipe.com\/wp-content\/uploads\/2019\/10\/Our-Family-Table-400x400.png\")
<\/figure><\/div>\n\n\nQuick Breads can be made with a variety of ingredients from sweet to savory, and because there is no rising time they can all be ready without an extra long wait.<\/p>\n\n\n\n
Quick and Easy Quick Bread Recipes<\/H3>\n
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- Almond Chocolate Banana Bread<\/a> from Creative Cynchronicity<\/li>\n
- Cheddar Bay Biscuit Bread<\/a> from Jen Around the World<\/li>\n
- Cinnamon Swirl Banana Bread<\/a> from Hezzi-D's Recipe Box<\/li>\n
- Double Chocolate Zucchini Bread<\/a> from Karen's Kitchen Stories<\/li>\n
- Moist Grape Flour Banana Bread<\/a> from A Kitchen Hoor's Adventures<\/li>\n
- Pear Bread<\/a> from Art of Natural Living<\/li>\n
- Pumpkin Banana Bread<\/a> from Magical Ingredients<\/li>\n<\/ul>\n\n
We share Recipes From Our Dinner Table<\/a>! Join our group and share your recipes, too! While you're at it, join our Pinterest board<\/a>, too!<\/p>\n\n\n<\/div>\n \n<\/div>\n\n\n<\/div>\n![\"cinnamon](\"https:\/\/thatrecipe.com\/wp-content\/uploads\/2015\/08\/cinnamon-raisin-bread-post-720x540.jpg\")
<\/div>\n\nRecipe<\/h2>
<\/p><\/div>\n
<\/div>\n\n\n\n<\/div>\n\n\n - Cheddar Bay Biscuit Bread<\/a> from Jen Around the World<\/li>\n
- yeast bread<\/strong> uses yeast as a leavening agent, the dough is kneaded repeatedly to develop gluten that will provide the structure for the bread. It needs to rise multiple times for the yeast to produce the gas that gets trapped in the gluten structure. The resulting bread has a firm texture.<\/li>\n<\/ul>\n\n\n\n