Cinnamon Raisin Quick Bread (Possible Cooker Pro Recipe)
This no yeast Cinnamon Raisin Quick Bread is a delicious variation of Irish soda bread, made easy in the Ninja Foodi Possible Cooker Pro. The steam inside the appliance creates a lighter, more tender texture than traditional oven-baked soda bread. With warm cinnamon, brown sugar, and golden raisins, this quick bread recipe is perfect for any time of year.
Servings: 10 slices
Calories: 301kcal
Equipment
- Possible Cooker Pro
Ingredients
- 2 cups buttermilk see post for substitutions if you don't have buttermilk
- 1 cup golden raisins regular dark raisins work fine too
- 1 teaspoon vanilla extract optional
- 4 cups all-purpose flour plus ½ to ¾ cup extra for kneading, do not use bread flour
- ½ cup brown sugar, packed light or dark brown sugar
- 1 teaspoon fine grain sea salt use ¾ teaspoon if using table salt
- 1¼ teaspoons ground cinnamon do not exceed 1½ teaspoons
- 1 teaspoon caraway seeds optional, traditional in Irish soda bread
- 2 teaspoons baking soda
- 2 teaspoons baking powder
Instructions
- Add the golden raisins to the buttermilk and let them soak while you prepare the rest of the recipe. This softens the raisins for a better texture in the finished bread.2 cups buttermilk, 1 cup golden raisins
- Turn on the Ninja Foodi Possible Cooker Pro with the lid on. Set to Bake at 250℉/120℃ and press start. It will default to 15 minutes for preheating.
- In a large mixing bowl, combine the all-purpose flour, packed brown sugar, fine grain sea salt, ground cinnamon, caraway seeds (if using), baking soda, and baking powder. Mix well and break up any clumps of brown sugar.4 cups all-purpose flour, ½ cup brown sugar, packed, 1 teaspoon fine grain sea salt, 1¼ teaspoons ground cinnamon, 1 teaspoon caraway seeds, 2 teaspoons baking soda, 2 teaspoons baking powder
- Add the vanilla extract to the buttermilk and raisin mixture and stir briefly. Pour the entire wet mixture into the dry ingredients.2 cups buttermilk, 1 teaspoon vanilla extract
- Using a wooden spoon or rubber spatula, mix by hand using a folding motion until the flour is incorporated. Do not use an electric mixer. Scrape the bottom of the bowl and fold to bring dry flour into the mixture.
- Sprinkle about ¼ cup of extra flour onto a cutting board or work surface. Turn the sticky dough out onto the floured surface. Sprinkle flour on top and on your hands. Gently fold and knead the dough, adding small amounts of flour as needed until the dough is no longer sticky. The total extra flour needed varies (typically ½ to ¾ cup extra, sometimes more on humid days).
- Shape the dough into an oblong or round disk about 2-3 inches high. Place on a piece of parchment paper and trim any excess parchment so it won't bunch up against the bread in the cooker.
- Score the top of the loaf in a cross pattern about ½ inch deep using a sharp knife, bench scraper, or scissors. This is important for even baking through the center of the bread.
- Carefully lower the bread on the parchment into the preheated Possible Cooker Pro (the pot is hot, use caution). Put the lid on, set to Bake at 250℉/120℃ for 1 hour, and press start.
- Bake for 1 hour. Check the internal temperature with an instant-read thermometer. You want 200-210℉/93-99℃. If not at temperature, continue baking in 10-15 minute increments.
- Once the bread reaches temperature, turn the Possible Cooker Pro off and switch to Keep Warm. Put the lid back on and let the bread rest for 15 minutes. Do not skip this step, as the bread needs this time to finish cooking and set up properly.
- Carefully remove the bread using the parchment paper and a spatula. Place on a wire cooling rack and let it cool completely before slicing. Slice, toast, add butter, and enjoy!
Notes
COOKING TIPS
• Do not use an electric mixer or stand mixer. Mix and knead by hand using a gentle folding motion to prevent developing too much gluten.
• The amount of flour varies every time based on humidity and other factors. Go by the feel of the dough, not exact measurements. When the dough no longer sticks to your hands, it's ready.
• The height of the loaf determines cook time. Keep it between 2-3 inches for the best results at 250℉/120℃ for one hour.
• Don't panic if the bread seems underdone at the 30-35 minute mark. Dramatic changes happen in the final 10-15 minutes.
• Do not flip the bread unless the top feels firm and set. Flipping too early will cause the bread to flatten. STORAGE
• Counter: Store in an airtight container or sealable bag at room temperature for 2-3 days.
• Freezer: Slice first, wrap individual slices in plastic wrap, and place in a freezer bag. Freeze for up to 2 months. Toast directly from frozen. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
• Do not use an electric mixer or stand mixer. Mix and knead by hand using a gentle folding motion to prevent developing too much gluten.
• The amount of flour varies every time based on humidity and other factors. Go by the feel of the dough, not exact measurements. When the dough no longer sticks to your hands, it's ready.
• The height of the loaf determines cook time. Keep it between 2-3 inches for the best results at 250℉/120℃ for one hour.
• Don't panic if the bread seems underdone at the 30-35 minute mark. Dramatic changes happen in the final 10-15 minutes.
• Do not flip the bread unless the top feels firm and set. Flipping too early will cause the bread to flatten. STORAGE
• Counter: Store in an airtight container or sealable bag at room temperature for 2-3 days.
• Freezer: Slice first, wrap individual slices in plastic wrap, and place in a freezer bag. Freeze for up to 2 months. Toast directly from frozen. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Serving: 1slice | Calories: 301kcal | Carbohydrates: 64g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Cholesterol: 5mg | Sodium: 508mg | Potassium: 326mg | Fiber: 2g | Sugar: 22g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 3mg