AuthorSteve Nubie
This bread was inspired by Canadians where you’ll find both maple syrup and wheat in abundance. But they didn’t stop there and added everything from nutmeg and cinnamon to powdered sugar, butter and raisins. Lots of raisins. The result is a highly flavorful white bread with a very good nutritional profile and the added accent (and Vitamin-C) of a tablespoon of either grated lemon peel or orange peel.
The bread is easy to make from start to finish in your bread machine. It makes a great breakfast bread or dessert bread and is a wonderful foundation for French toast or toasted and buttered at tea-time. It’s also a kid’s favorite because it’s so loaded with raisins inside and out.
Because raisins are a part of this recipe they’ll need some special handling. Reserve them and either add them at the end of the kneading cycle when you should hear an audible beep or add them to the fruit and nut hopper if your machine has one.
Put all of the ingredients in the bread pan in the order indicated in the ingredient section of the recipe. Select the cake bread or batter bread setting for a 1-pound loaf and medium crust.
Add the half a cup of raisins for topping after the kneading cycle is complete.
When done, let the bread rest for 10 minutes and glaze and serve.
Put all of the ingredients in the bread pan in the order indicated in the recipe and select a setting that does not have a rising or baking cycle like the cookie dough or pasta dough setting.
Butter a 9-inch, round baking pan and pour the batter into the pan.
Preheat the oven to 375 degrees Fahrenheit or 190 degrees Celsius.
Bake for 35 to 45 minutes or until a toothpick inserted into the center emerges dry. If wet, bake for another 5 to 10 minutes until the toothpick emerges clean and dry.
Let rest for 5 minutes.
Blend the lemon juice and powdered sugar and pour the glaze over the cake and then sprinkle the remaining lemon zest on top.
Serve
Ingredients
Directions
Put all of the ingredients in the bread pan in the order indicated in the ingredient section of the recipe. Select the cake bread or batter bread setting for a 1-pound loaf and medium crust.
Add the half a cup of raisins for topping after the kneading cycle is complete.
When done, let the bread rest for 10 minutes and glaze and serve.
Put all of the ingredients in the bread pan in the order indicated in the recipe and select a setting that does not have a rising or baking cycle like the cookie dough or pasta dough setting.
Butter a 9-inch, round baking pan and pour the batter into the pan.
Preheat the oven to 375 degrees Fahrenheit or 190 degrees Celsius.
Bake for 35 to 45 minutes or until a toothpick inserted into the center emerges dry. If wet, bake for another 5 to 10 minutes until the toothpick emerges clean and dry.
Let rest for 5 minutes.
Blend the lemon juice and powdered sugar and pour the glaze over the cake and then sprinkle the remaining lemon zest on top.
Serve
My husband has diabetes and I am always searching for recipes I can use in my Zojirushi BBCC-X20 bread machine that are low in carbs, preferably with coconut flour. Due to other health issues, almond flour and ground flax seed flour are not choices we can use. I just copied your recipe for Coconut Flour Bread and am anxious to try it. Then, I saw this recipe for Lemon Poppyseed Cake Bread (something that is my favorite). Do you think coconut flour can be substituted for the regular flour, cutting down the amount, of course, and adding arrowroot flour for a lighter texture?
Hi Darlene,
That could work. You could also add some rice flour or buckwheat flour to keep it gluten free. You may have to experiment a bit but if it helps your husband for the long term it’s worth a little trial and error.
I don’t see raisins listed in the recipe. Am I missing something?
Hi,
Add a 1/2 cup of raisins and reserve half a cup for topping after the kneading cycle is complete.