From the Heart of the Kitchen - Cinnamon Raisin Quick Bread

This comes from Taste of Home - Our Favorite Recipes from Amish Country, and was submitted by Flo Burtnett from Gage, Oklahoma. Filled with the delicious flavors of cinnamon and raisins it will bring memories of childhood as the sweet aroma fills the kitchen. It's a great breakfast to take with you, or a nice after school snack for the kids.

Cinnamon Raisin Quick Bread

4 cups all-purpose flour

2 cups sugar, divided

2 teaspoons baking soda

1 teaspoon salt

2 large eggs

2 cups buttermilk*

1/2 cup vegetable oil

1/2 cup raisins

3 teaspoons ground cinnamon

1. Preheat oven to 350 degrees F. In a large bowl, combine flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk eggs, buttermilk* and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside.

* To make buttermilk put 4 tablespoons white vinegar or lemon juice in container and add milk to make 2 cups.

2. Spoon half the batter into two greased 8x4 loaf pans. Sprinkle with half of the reserved cinnamon sugar; repeat layers. Cut through batter with a knife to swirl.

3. Bake 55-60 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire rack.

To freeze: Wrap cooled bread in foil and freeze for up to 3 months. To use, thaw at room temperature.