CRUSH IT! CAFÉ: CINNAMON RAISIN BREAD

Heading to your favorite bakery every Friday morning before work may be enjoyable, but it doesn’t always work out well for our macros or wallets. Nevertheless, there’s no reason we all can’t enjoy our favorite treats while keeping our money and macro budgets in check! Try out our homemade cinnamon raisin bread for a macro friendly, cost effective alternative you can enjoy anytime right at home or taken into the office as a mid-morning snack!

Ingredients

Dry Ingredients:

2 scoops Snickerdoodle Core MRP
1 scoop Cinnamon Roll Core PRO
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/4th cup (40g) raisins

Wet Ingredients:

14g grass fed butter
1/2 cup (4oz) skim milk
1 cup (244g) canned pumpkin
Zero calorie sweetener to taste

Directions

Preheat oven to 325° Fahrenheit. Combine all dry ingredients, except for the raisins, together and mix well. Next, place the butter into a small bowl and heat in the microwave for intervals of 5-10 seconds until just softened. After softening the butter, combine with all other wet ingredients and stir well before then combining with dry ingredients and stirring once more until just mixed.

Then, mix in 3/4th of the raisins (30g) into the batter and pour into a lightly sprayed loaf pan. Then, once evened out with a spoon, sprinkle the remaining raisins (10g) onto the top of the batter. Place into the oven and bake for 13-15 minutes. Remove from oven and allow to cool and set briefly before enjoying!