Cinnamon raisin walnut bread (1)

Ever since I made the basic walnut bread, I'd been itching to try making a variation using cinnamon, raisins, and walnuts. And after a trip to Holland & Barrett to pick up a few missing ingredients, I got to working.

Cinnamon raisin walnut bread

Ingredients

yields 1 loaf

1¼ C blanched almond flour
¼ C + 2 tbsp garbanzo bean (chickpea) flour
¼ C ground golden linseeds
2 tsp baking soda
2½ tbsp cinnamon
⅛ tsp pink salt
5 large free range eggs, separated
¼ C butter, melted
1 tbsp Greek yoghurt
3 tbsp xylitol
⅔ C raisins
½ C walnuts, roughly chopped

Method

1. Preheat the oven to 175°C. Grease an 8 ½" × 4 ½" loaf pan if required.
2. In a large bowl, combine the sifted almond flour, chickpea flour, ground linseeds, baking soda, cinnamon, and salt. Mix thoroughly.
3. In a separate bowl, mix together the egg yolks, melted butter, yoghurt, and xylitol.
4. Pour the egg mixture into the flour mixture in 3-4 batches, mixing until well combined. At this stage, the flour mixture will be a bit stiff and dry. Mix in the raisins.

   

   Flour, egg & raising mixture

5. In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks form.
6. Fold half of the beaten egg whites into the flour mixture in 2-3 batches, taking care to distribute the egg whites evenly. The egg whites will loosen the flour mixture up.
7. Add in the chopped walnuts.
8. Fold the remaining half of the beaten egg whites into the flour mixture in 2-3 batches, taking care to distribute the egg whites evenly.

   

   Bread mix

9. Spread the mixture into the pan and bake for 45 minutes, or until a wooden pick inserted in the centre comes out clean.
   
10. Let the bread cool in the pan for 10 minutes before removing and letting cool completely on a rack.

    

    Cinnamon raisin walnut bread cooling on the rack

11. Serve sliced, plain or  toasted, or with a bit of butter.

    

    Slices of freshly baked cinnamon raisin walnut bread

Again, I was very happy with how the loaf turned out. I added half a teaspoon more baking soda and that made a difference in helping the loaf rist a bit more. The loaf had a nice crust and a nice bouncy texture. Again, the loaf sliced easily. I was rather heavy handed with the cinnamon and that really paid off - the aroma was enticing. I think I could add more raisins though or perhaps even mix in some sultanas as well. I can't wait to try!