Cinnamon Raisin Bread - cooking recipe

Ingredients

4 cups all-purpose flour
2 cups sugar, divided
2 teaspoons baking soda
1 teaspoon salt
2 eggs
2 cups buttermilk
1/2 cup canola oil
1/2 cup raisins
3 teaspoons ground cinnamon

Preparation

In a large bowl, combine the flour, 1 1/2 cups sugar, soda and salt.
In a small bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins.
Combine cinnamon and remaining sugar; set aside.
Spoon half of the batter into 2 greased 8x4 inch loaf pans. Sprinkle with half of the reserved cinnamon-sugar; repeat layers. Cut through the batter with a knife to swirl.
Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean.
Cool in pans for 10 minutes before removing from pans to wire racks.
Wrap in foil and freeze for up to 3 months.
TO USE FROZEN BREAD: Thaw at room temperature.