Friday, September 4, 2009

BBA Challenge: Cinnamon Raisin Pecan Bread

It's time for the next installment in the BBA Challenge, and what a tasty one it is!!! I ate 1/2 a loaf while it was still cooling...

I loved everything about this bread. It wasn't too sweet, the crumb was lovely, the crust was soft, just delicious. One of my favorite things about this bread is the amount of raisins and nuts in it. I can't stand it when a raisin bread is raisin poor...

I attempted to make a cinnamon-sugar swirl, though it was not terribly successful... It was more of a cinnamon-sugar arc. Ah well, it tasted great...

Once again, I used palm sugar in place of cane sugar. and it worked perfectly.

I have found that with the recipes in this book, I am always adding large amounts of additional flour to get the dough to the right consistency. This time, I added less liquid to begin with - 1/4 cup of water instead of 3/4 cup. I still had to add some flour, but it was only a few tablespoons.

I'm sure I'll be making this bread again, it was a big hit in my house.

The recipe for this bread can be found in The Bread Baker's Apprentice by Peter Reinhart.


  1. Hi Sarah, The bread looks really good, no wonder everyone liked it. Happy baking!
    Peace, Stephanie

  2. This was a fabulous bread! I loved the raisins and the nuts also. And misshapen swirls - Don't they just prove the bread is homemade?
    Well, that and the amazing flavor!!


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