This is a robust cake bread and yeast bread hybrid that captures the flavors of Autumn as a complement to dinner on a brisk Fall night. It results in a batter-like consistency, but the addition of yeast in addition to baking powder gives it a lightness that balances the robust ingredients. The traditional recipe calls for raisins but you can substitute Craisins also known as dried cranberries if you like. You use the white bread cycle because of the addition of yeast although it will not rise a much like most yeast breads. If you have a cake-bread cycle that could work too but I’ve had equal success with the White-bread cycle.
Add ingredients to the bread machine pan in the order indicated, but reserve the nuts and raisins and either add at the beep towards the end of the kneading cycle or to a fruit and nut hopper if your machine has one.
Select white bread cycle for 1.5-pound loaf and dark crust.
When done let it rest for 10 minutes on a wire rack.