Thursday, March 31, 2011

Oatmeal Rosemary Raisin Pecan Bread

I love this quick bread! It a very simple recipe and it doesn't last very long at my house. My friends rave about it and always want to recipe. Today I am feeling generous so I will share...

Oatmeal Rosemary Raisin Pecan Bread

Makes 12 small loaves

2 cups sugar
6 Tablespoons I Can't Believe It's Not Butter, stick
1 cup currants
2 cups golden raisins
3 cups milk, scalded
2 teaspoons Lavencedora pure Mexican vanilla, only kind I will use
3 large eggs
1 1/2 cups quick oats
4 cups all purpose flour
2 teaspoons salt
2 tablespoons double acting baking powder
3 Tablespoons chopped fresh rosemary
2 cups coarsely chopped pecans

Place milk in a saucepan on the stove, over medium-high heat. Warm milk until it scalds 180 degrees F. Place golden raisins and currents in scalded milk. Let cool to the side.

Preheat the oven to 350 degrees. Spray 12 small loaf pans with baking spray. Place the pans on a large baking sheet.

In a large bowl, beat the sugar and the butter. Add the eggs one at a time. Add the vanilla. In another large bowl, combine the oats, flour, salt, baking powder, and rosemary. Mix to evenly distribute the ingredients. Combine the dry ingredients with the wet ingredients and milk/raisin mixture. Evenly distribute between small loaf pans. (about 1 cup) Smooth tops. Place in oven on baking sheet and bake for 25 to 30 minutes or until the centers test clean. Remove from oven and let rest for 5 minutes. Remove from pans and continue to cool completely on a wire rack. Enjoy!

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