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Glazed Cinnamon-Raisin Tea Bread

Yield 16 servings (serving size: 1 slice)
Ground flaxseed, found in the baking or organic foods aisle, enhances this loaf with iron, vitamin E, and omega-3 fatty acids. For best results, measure the flour, sugars, and ground flaxseed the same way. Toasting the nuts heightens their flavor so we can call for less.

Ingredients

  • Bread:
  • 1/2 cup raisins
  • 1/2 cup golden raisins
  • 2 cups hot water
  • 3/4 cup fat-free buttermilk
  • 1/2 cup granulated sugar
  • 1/4 cup canola oil
  • 1/2 teaspoon almond extract
  • 1 large egg
  • 1 large egg white
  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1/4 cup ground flaxseed
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • Cooking spray
  • Glaze:
  • 1/2 cup powdered sugar
  • 2 teaspoons 1% low-fat milk
  • 2 teaspoons apple juice
  • 2 tablespoons sliced almonds, toasted

Nutrition Information

  • calories 167
  • caloriesfromfat 29 %
  • fat 5.3 g
  • satfat 0.5 g
  • monofat 2.6 g
  • polyfat 1.8 g
  • protein 3.1 g
  • carbohydrate 27.9 g
  • fiber 1.4 g
  • cholesterol 13 mg
  • iron 1 mg
  • sodium 120 mg
  • calcium 45 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare bread, cover raisins with 2 cups hot water in a medium bowl; cover and let stand 5 minutes. Drain.

  3. Combine buttermilk and next 5 ingredients (through egg white) in a large bowl; stir with a whisk until well blended. Stir in raisins.

  4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through nutmeg), stirring with a whisk. Add flour mixture to buttermilk mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

  5. To prepare glaze, combine powdered sugar, 1% milk, and juice, stirring until smooth. Drizzle glaze evenly over bread; immediately sprinkle with almonds.