Nice, moist bread.
Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan.
In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.
In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan.
Bake for 75 minutes, or until tester inserted in the center comes out clean.
Per Serving: 547 calories; protein 7.5g; carbohydrates 73.3g; fat 26.9g; cholesterol 62mg; sodium 429.5mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.