Raisin Cinnamon Bread (100% Whole Wheat)
Apr 21, 2014, Updated Jan 02, 2018
Moist and flavorful brown sugar 100% whole wheat bread loaded with raisins - healthy and delicious.
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There are breads you bake as treats and then there are healthy breads, this one belongs to the latter category. I admit I am always skeptical about using 100% whole wheat flour in my recipes. Whole wheat is dense and hence I always end up using little white flour even when I’m trying to bake something healthy. But this time I was determined not to use white flour at all in this bread. I was looking for a healthy bread which can be eaten for breakfast without much guilt and so here I’m with this moist whole wheat bread which is flavored with cinnamon, nutmeg and loaded with raisins. It’s moist, delicious and healthy too!
The bread derives it’s moisture from brown sugar, yogurt and oil. I used dark brown sugar in this recipe but light brown would work well too. The dark brown sugar has a stronger molasses flavor so if you are not comfortable with that use light brown sugar. And what if you don’t have both, well in that case you can use granulated white sugar but the bread won’t be as moist as it is when you use brown sugar, so keep that in mind. For the yogurt, you can use either plain or greek.
I used cinnamon and nutmeg to flavor this bread. I love cinnamon and try to use it whenever possible and the addition of nutmeg gives this bread a very festive touch. You know when my hubby ate this bread, he said it’s like one of those spiced breads we get during Thanksgiving and Christmas. Putting this bread together is simple – no mixer required. All you need is a bowl and whisk. Mix together the dry ingredients together in a bowl (except sugar). Then in another bowl mix oil with sugar, add in all the wet ingredients and mix. And finally just pour the wet ingredients into dry till there are no pockets of dry flour. But as always be careful not to overmix, that will result in a hard bread and I’m sure everyone wants their bread to be soft and moist.
As far as using oil goes, you can use any oil you like – I used canola oil. Also you can use butter if you love the butter flavor in your breads. I used oil but to compensate for the lack of butter added a little butter imitation extract. No worries if you can’t find butter extract, just go ahead with the vanilla.
Hope you like this recipe!
Raisin Cinnamon Bread - Whole Wheat
- 2 cups whole wheat flour
- ½ teaspoon baking soda
- 1.5 teaspoon baking powder
- 2 teaspoon cinnamon powder
- ½ teaspoon nutmeg powder
- ¼ teaspoon salt
- ½ cup oil
- 1 cup dark brown sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon butter extract
- ⅓ cup yogurt plain or greek
- ¾ cup + 1-2 tablespoons buttermilk
- 1.25 cups raisins some more to sprinkle on top
- Preheat oven to 350 F degrees.
- Spray a 9 X 5 loaf pan with non-stick spray and set aside.
- In a bowl whisk together whole wheat flour, baking soda, baking powder, salt, cinnamon powder and nutmeg powder. Set aside.
- Whisk together oil and sugar and then add eggs, vanilla, butter extracts.
- Next add in the yogurt and mix and finally add in the buttermilk. Mix till combined.
- Pour wet ingredients into dry and mix until just combined. Do not overmix.
- Stir in the raisins using a spatula.
- Transfer the batter into a 9 X 5 loaf pan.
- Put some additional raisins on top (optional)
- Bake at 350 F degrees for around 60 minutes or till a toothpick inserted in the center comes out clean. After 30 minutes, take out the pan and loosely cover it with aluminium foil. This will prevent excessive browning of bread and also ensures uniform heating.
- Let the bread cool completely before cutting into slices.
Nutrition information is automatically calculated, so should only be used as an approximation.