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Does anyone have a recipe for cinnamon raisin bread? I am looking for a recipe I lost. I clipped it from a magazine and remember it had buttermilk in it. It was a quick bread, not a yeast bread. Thank you.

Deborah Griswold, Dunedin

Kelly Cook of Dunedin shares a recipe she found a couple of years ago in a magazine and hopes it's the one Deborah wants. It's a mildly sweet quick bread that makes two loaves, making it perfect to share with co-workers, friends or neighbors. It would also be great for a bake sale. It is moist and easy to make. Grab a cup of coffee or tea and enjoy.

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Recipe requests

Dana Gilbert Hangartner of St. Petersburg recently made a quiche for the first time. Her request is for quiche recipes using any ingredients (she prefers mild to sharp cheddar cheese to Swiss). ... Amy Cacchillo of Dunedin is looking for an oatmeal raisin cookie recipe she had in the late 1960s or early '70s. She recalls Duncan Hines Spice Cake mix, flour, eggs, raisins and oats among the ingredients.

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Cinnamon Raisin Bread

4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

2 cups sugar, divided use

1/2 cup vegetable oil

2 eggs

2 cups buttermilk

1/2 cup raisins

3 teaspoons ground cinnamon

Combine the flour, baking soda and salt in a bowl. In a mixing bowl, beat 1 1/2 cups sugar and oil. Beat in eggs and buttermilk until combined. Stir buttermilk mixture into dry ingredients until moistened. Fold in raisins. Set aside. In a small bowl, combine cinnamon and remaining 1/2 cup sugar; set aside.

Spoon half the batter into two greased 8- by 4- by 2-inch loaf pans. Sprinkle each loaf with one-quarter of the cinnamon sugar mixture; repeat layers. Using a butter knife, cut through batter to swirl. Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted comes clean. Cool in pans 10 minutes before removing from pans to wire racks. Makes 2 loaves, about 12 slices each.

Source: Kelly Cook, Dunedin